Easter cookies

ahh...sugar cookies. these are the best, classic cookies ever made...with the most consistent outcome.

1 c shortening
1 1/3 c sugar
2 t vanilla
2 eggs
3 c flour
2 t baking powder
1 t salt
2 T milk

Cream shortening and sugar until fluffy. Add vanilla. Beat in one egg at a time until blended. After sifting together the flour, baking powder, and salt, add to beaten mixture. Beat only until mixed and then add the milk. Beat a couple of seconds.
Put dough onto a sheet of plastic wrap and wrap into a ball. Refrigerate overnight. It REALLY needs it.
When dough has chilled, place onto a floured surface. (Have lots of extra flour on hand.) Roll out dough to 1/4 inch thick. (If the dough sticks/lifts, add more flour!)
Cut out with cookie cutters and place on lightly greased cookies sheets.
(Place two racks on middle-ish levels.)
Bake at 375 for 4 minutes on one level and switch them. Bake for another 3 minutes and take them out. Do not let them get brown! Put them on cooling racks. They will be soft, not crunchy...the way they should be.

Great icing to come later...