Elsie’s Classic Sugar Cookies

Using the paddle attachment of a stand mixer, cream together the butter, sugar, and salt on low speed.

Add the beaten egg, Borden Milk, and vanilla and then mix until blended.

In a separate bowl, sift together the cake flour and baking powder.

Add the dry ingredients to the wet ingredients and mix only until they're combined.

Turn the dough onto a work surface. Using the heel of your hand, gently flatten the dough into a thick round, taking care not to overwork it. Wrap it in plastic and chill in the refrigerator for at least 30 minutes. Preheat the oven to 350 F.

Unwrap the chilled dough, transfer it to a lightly floured surface, and use a rolling pin to roll the dough out to about 1/4 inch thick.