Beat the softened butter until smooth, then add powdered sugar and vanilla. Continue beating until light and fluffy, scraping down the sides and bottom.
3
Add the powdered milk and beat until fully incorporated.
4
Add the flour and mix until no dry flour remains, scraping down the sides and bottom of the bowl.
5
Transfer the dough to a parchment-lined baking sheet and spread it out to about 1 cm thickness.
6
Chill in the refrigerator for 30 minutes.
7
Trim the edges and cut into a 9×7 inch rectangle.
8
Cut into either 14 large or 24 regular-sized cookies. Place on a lined baking sheet. Gather any trimmings, re-roll, and cut again.
9
Bake in the preheated oven for 15 minutes or until the edges turn golden brown.
PrimedTableBETA
