|Source||Karen Joswick (2002)|
Preheat oven to 350°. Cream butter (or margarine or butter/Crisco) with sugar in bowl with electric mixer until fluffy. Add eggs slowly; add milk and vanilla. Put all dry ingredients in a separate bowl and lightly blend. Gradually add to the butter/ egg mixture. If the mixture is very wet, gradually add more flour until the consistency is dry enough to handle. Use an ice cream or small cookie scoop to make balls out of dough and drop into a bowl of sugar to coat evenly. Place on parchment- lined cookie sheets. Bake 6 to 8 minutes for small balls, 12 to 14 for large ice cream scoop balls. Cool on rack.
Makes about 100 little cookies or about 45 large ones.