Great Shape Cookies

From RecipeSource.com by Dolores McCann and Mary Billersen. This cookie is amazingly soft but holds shapes well. I made cookie pops with large cutters and it held up well. Don't work with all the dough at once. Divide into small chunks to reduce overworking the dough.

• Ready In: 24 hrs 10 mins
• Yields: 30 cookies (depending on size)

Ingredients

• 1⁄2 cup butter
• 1  cup sugar
• 2  large eggs
• 1  tablespoon milk
• 2 1⁄2 cups flour, divided
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon vanilla
• 1⁄2 teaspoon  almond extract

Directions

1. Cream butter and sugar.
2. Add eggs, milk and flavorings.
3. In a separate bowl, combine 2 1/4 cups flour, baking powder and salt.
4. Add flour mixture to butter mixture.
5. Turn dough out on to well floured surface and knead an additional 1/4 cup flour into the dough.
6. Place dough in plastic bag and chill several hours or overnight.
7. Preheat oven to 300 degrees F.
8. Grease cookie sheets (only this once) On a well floured surface, roll dough to 1/4" thickness.
9. Flour cutters well and cut dough into shapes.
10. Bake until golden brown (10 minutes?).