Perfect Cutout Cookies

Combine flour, baking powder and salt. In large bowl with mixer on low speed, beat milk, butter, eggs, and vanilla until just blended. Beat on medium speed until smooth. Add flour mixture and beat on low speed until blended. Mixture will be very thick. If it is too soft or sticky, refrigerate until easier to handle. Preheat oven to 350. On a lightly floured surface roll out one portion of dough to 1/8-inch thickness. Cut shapes, gather dough and reroll to use entire portion. Repeat with remaining dough, placing cutouts 1 inch apart on ungreased cookie sheets. Sprinkle with colored sugar is desired, bake 8-10 minutes or until very lightly browned around edges (do not overbake!!). Cool 5 minutes before removing to wire racks. Makes 5 dozen medium-small cookies. Store these cookies for several months in the freezer in a tightly sealed container. If you glaze or ice the cookies, make sure they are completely cool before decorating.