• In a mixing bowl with the paddle attachment, beat the softened butter and sugar together until light in color. 
• Add in the egg, vanilla, and milk and continue to beat.
• In a separate bowl, combine flour, baking powder, and salt. 
• Gradually add the flour mixture into the butter mixture with the mixer on low speed.
• Scrape the sides and bottom of the bowl and mix until combined, but don’t over mix. Just until the ingredients are together.
• Roll the dough in a ball and refrigerate for 20 minutes so it firms up a little and is easier to cut the shapes from. 
• Prepare two (or three) cookie sheets with parchment paper and preheat the oven to 375 degrees.
• Remove dough from the fridge and make a space on the counter to roll it out. Use powdered sugar rather than flour when rolling the cookies so they don’t stick to the surface. You can use the sugar on the top and bottom of the dough and the rolling pin. Roll to about 1/4 to 1/2″ thick.
• Use a Christmas tree cookie cutter to make the shapes. Place them on a lined cookie sheet, about 1/2″ apart.
• Bake in the oven for 7 minutes or until cookies are just about to turn golden brown. 
• Remove and let them cool before you frost! 

Following directions for the buttercream frosting, adding different shades of green dye for the trees.