Season's Eatings #1

For a moment, let's take our focus off of the celebration of Christmas, Hanukkah, Kwanzaa, New Years Eve....oh yessss, this season is about FOOD, cookie swaps and eating more than your human belly can fathom.
So, to indulge the real essence of the season, the eatings, I am going to give you a few recipes.

Today, Sugar Cookies. Recipe #1

Go, bake, be merry and taste as you go. Let your senses go wild, and let your belt buckle out a little. This is gonna be delicious.
We'll worry about the fat grams in January, along with our Visa bills....
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl, using an electric mixer, beat until light in color. Add egg and milk, beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.

You may choose to frost these babies, or eat them as is. Either way, store 'em in an airtight container for up to 1 week.