Add 1/2 the dry mixture to the butter. Then add half the milk. And continue on until everything is mixed in.
Refrigerate for an hour or two before rolling out the dough.
Roll out the dough and cut out the desired shapes with the cookie cutters.
Bake in the oven at 350°F for 12 to 14 minutes depending on the size of the cookies. Check on them often to make sure they are nice and golden and don't burn since the color of the cookies are brownish and might be confusing.
Fun twist on traditional cookies: use our raspberry jam recipe to put between 2 cookies.
