Sugar cookies, How I love you!

Cookie number three I made for my co-workers was the ever famous sugar cookie.  I've eaten my fair share of sugar cookies and let me tell you, this sugar cookie blows all the other sugar cookies away.  I also normally hate the work that goes into the sugar cookie.  But I'll tell you, these cookies were down right fun! The dough was thick, beautiful and didn't rip.  They baked up gorgeously and the taste is just perfect; buttery with a hint of vanilla.
     Alton Brown, I love you;  I truly, truly do.  Your recipe for sugar cookies creates a beautiful, soft, cookie, but I just thought it needed a flavor.  So I added a hint of vanilla.  And, these cookies are the best thing to ever happen.  Yes, they take some time.  The dough needs to chill, then you have to cut out shapes, and then, if you're not a Scrooge, you or your kids decorate them.  I always thought decorations were to cover the non-existent taste of a sugar cookie, so there is one major positive to these cookies.  These sugar cookies do not need to be decorated.  Sure, a nice glaze is always delicious.  In fact, I covered mine in three different glazes: a cinnamon glaze, a maple glaze, and a vanilla glaze.  The glaze recipe is really simple and from King Arthur Flour.  I made one batch, divided it in to thirds, flavored and colored each to taste and desired color.  Then I took my offset spatula, cooling rack, and set it all over the sink.  I frosted each cookie there in order to cut down on the mess.  I let these cookies dry for at least 8 hours to make sure they wouldn't smudge when I packed them.  These cookies are so good though, they really don't even need a glaze.  I urge you, try these cookies, especially if you have kids or need a cookie for a swap.  They are well worth the trouble and may even make you feel like a kid again!

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 teaspoon of vanilla extract*
Powdered sugar, for rolling out dough

* If you would prefer a different flavor, play away with the flavors.  Start with a teaspoon and add more as needed.  This may involve some tasting (darn it) to make sure you get the flavor right.  Flavors to try include: Orange, Lemon, Maple, Raspberry, Rum, Mint, Coconut, Anise, Almond, Banana, Cinnamon, Hazelnut, Coffee, Strawberry, Rootbeer, Pumpkin Pie or any combination like a Maple Cinnamon or Orange Coconut.  Your imagination is the limit.

Directions:

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 vanilla 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.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar, using a pastry mat will help keep the mess to a minimum. 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.  If your oven tends to brown things faster on one side, then rotate the cookie tray halfway through.  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.