Rolled Christmas Cookies

This is the yummiest recipe for Rolled Christmas Cookies ever! I don't know where it came from originally, but I got it from my momma and it ROCKS!

1. Whisk together thoroughly (in separate bowl):

3 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt

2. Beat on medium speed until very fluffy and well blended:

2 1/2 sticks butter, softened
1 cup sugar

3. Add and beat until well combined:

1 large egg
1 Tbsp. milk
2 1/2 tsp vanilla

4. Gradually stir the flour mixture into the butter mixture until
well blended and smooth. Divide dough in half. Place each half
between 2 large sheets wax or parchment paper. Roll out to a little
less than 1/4 inch thick, checking the underside of the dough and
smoothing out any creases. Keeping the paper in place, layer the
rolled dough on a baking sheet and refrigerate until cold and
slightly firm, about 30 minutes.

5. Position oven rack in center of over. Preheat to 375 degrees.

6. Working with 1 portion at a time (leave the other in the fridge),
gently peel away and replace 1 sheet of the paper. (This will make
it easier to lift your cut cookies from the paper to transfer to
baking sheet.) Flip over and peel and discard other sheet. Cut out
cookies, transfer to sheet--about 1 1/2 inches apart. Re-roll scraps
and continue cutting. (If dough becomes too soft to handle, put back
in fridge for a bit.)

7. Bake, 1 sheet at a time, just until cookies are LIGHTLY colored
on top--6 to 9 minutes. If back ones get dark quicker than front,
you can rotate the sheet half-way through baking time. (But do it
quickly or the heat element will come back on and brown the bottoms
too fast.)

8. Let cool on sheet for a bit so cookies can firm slightly (so they
don't break when you remove them from sheet). Then remove from sheet
to cooling rack or paper towel to keep them from baking any longer on
the hot sheet.

9. Have fun!