Servings: Makes 36 to 48 cookies.

2 cups all-purpose flour 2 cups all-purpose flour
1 ½ tsp baking powder 1 ½ tsp baking powder
¼ tsp salt ¼ tsp salt
1.5 sticks + ⅓ tbsp butter or margarine. 1.5 sticks + ⅓ tbsp butter or margarine.
¾ cup sugar. ¾ cup sugar.
1 egg 1 egg
1 tbsp milk 1 tbsp milk
1 teaspoon vanilla 1 teaspoon vanilla

In a large bowl, stir together flour, baking powder, and salt. In a large mixer bowl, beat butter until butter is softened. Add sugar and beat until fluffy. Add egg, milk, and vanilla, and beat well. Add flour mixture and beat until well mixed. Divide dough in half. Cover and chill at least 3 hours (or overnight) or till easy to handle.
Roll dough ⅛ inch thick. Cut with cookie cutters. Place on an ungreased cookie sheet. Bake in a 375° oven for 7 to 8 minutes or until done. Remove and cool.

Creamy Decorative Icing: In a small mixer bowl beat 1 egg white, 2 tsp lemon juice, and enough sifted powdered sugar (1.5-2 cups) to make icing of piping consistency. If desired add food coloring.  Creamy Decorative Icing: In a small mixer bowl beat 1 egg white, 2 tsp lemon juice, and enough sifted powdered sugar (1.5 to 2 cups) to make icing of piping consistency. If desired add food coloring.