Whitney's Grandma Edith's Sugar Cookies

Every year for Christmas my grandma Edith made these. My love for them soon became apparent and so we started making them together when we were at her house for Thanksgiving and then they also started appearing at all of my birthdays, only in the shape of pink and white frosted hearts. After my grandma could no longer make them, my aunt and cousin-in-law made them for me for a few years, then my mom, and now I make them for myself.

INGREDIENTS

3	cups all-purpose flour
3/4	teaspoon baking powder
1/4	teaspoon salt
1	cup unsalted butter, softened
1	cup sugar
1	egg, beaten
1	tablespoon milk
1/4	teaspoon almond extract (be generous)
	Flour or Powdered sugar, for rolling out dough (if using powdered sugar, make sure pans are well greased or you bake on silpats or parchment paper because the are more likely to stick)

INSTRUCTIONS

1.	Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg, milk, and almond extract and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
2.	Preheat oven to 375 degrees F.
3.	Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.