For Cookies:

1. Cream the butter and sugar in a large mixing bowl until smooth using an electric mixer.
2. Add the eggs and mix until combined.
3. Sift all the remaining dry ingredients in a separate large mixing bowl and mix well. With the mixer on low, slowly add the dry ingredients to the butter mixture until a dough forms.
4. Remove dough from the bowl and wrap in waxed paper wrap.
5. Refrigerate until firm, 2 to 4 hours.
6. Preheat the oven to 350 degrees F and grease or line cookie sheets.
7. Remove dough from refrigerator and allow dough to sit at room temperature for about 15 minutes, until pliable. Divide dough in half and put on a floured work surface. Using a rolling pin, roll the dough out until it’s about 1/8-inch thick. While rolling, flour the work surface and rolling pin, as needed.
8. Cut out desired cookie shapes with cookie cutters.
9. Transfer cookies to a greased cookie sheet, spacing them 1-inch apart. (Yield depends on the size of your cutters.)
10. Lightly brush cookies with milk and sprinkle with sugar granules, as desired.
11. Bake until firm and edges begin to darken, 10 to 14 minutes.
12. Remove the cookies from the oven and allow to cool on the cookie sheet for a minute, then transfer to wire racks to cool completely.

This is my favorite way to make these.

1. Roll the dough into 2 logs that are about 2-inches high and 1-foot long.
2. Wrap them in waxed paper and place in the refrigerator for 2 hours.
3. Preheat oven to 350 degrees F.
4. Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and roll them as balls into sanding(coarse) sugar.
5. Place on a parchment paper lined cookie sheet and bake for 8-10 minutes. watch them beginning at 8 min, bottoms should be browned tops cracked but cookies will be soft, cool on rack and let pans cool between batches.(Yield on this method is about 2 dozen.)