Preheat the oven to 350 degrees F.
In a large bowl or mixer cream the butter, then add the sugar beating until light and fluffy, add the two eggs, vanilla, and milk. Beat them together, then scrape the sides and bottom with a spatula and beat again.
In another bowl combine the flour, salt, and baking powder. Add to the wet mixture and blend well.
Take a handful of flour and dust a clean counter with it, now plop half of the cookie dough onto this. Dust the rolling pin with flour as well, and sprinkle a little on top of the dough as well. Now gently roll the dough out to about a quarter of an inch thick (depending on how crunchy you like your cookies, roll it a little thinner for a crispy tea cookie).
Now get out your cookie cutters and call in the kids! It’s about to get fun. Cut as many as you can, and then gather the scraps and incorporate them into the other half of dough, and begin the process again.
Now that you have a sheet full of cookies pop them into the oven at 350 degrees F. and bake for 8-10 minutes. Again, it depends on how you like your cookies. At 8 minutes the tops are white, but if you carefully check the bottom there will be golden/brown patches, and at 10 minutes the tops should look crispy around the edges and much larger patches of golden/browned goodness along the bottom. I love them both ways! After they’ve cooled, they’re ready to frost!
1/2 C. Butter at room temp.
2 Tsp. Vanilla
4 C. Powder Sugar
1/4 Tsp. Pink Himalayan Salt
A little less than 1/2 C. Milk
Cream the butter and vanilla together, then add the powdered sugar, salt, and milk. Cream together until fluffy.
If it’s too runny, add some powdered sugar. Too stiff? Add a little more milk.