1 cup soft butter
1 cup granulated sugar
2 tablespoons milk
2 Large Chino Valley fresh eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
Preheat oven to 350°F.
Cream butter and sugar together in mixer or by hand.
Add milk, eggs and vanilla and blend well. Combine flour and baking powder then add to egg mixture. Blend well.
Drop by rounded spoonfuls, onto ungreased baking sheet.
Bake 8 to 10 minutes or until golden brown. Cool on rack. Store in a airtight container.
Makes 8 to 10 dozen cookies.