These don't spread so they are perfect for shapes or just plain rounds of delight.
Paddle the butter and confectioner's sugar till smooth. Not too fast, please. We want a smooth mix, not an airy mix.
Add the milk and mix to incorporate
Add the sifted dry ingredients and mix until just incorporated. Add the flavor, if using, at this time.
Remove the dough from the bowl, shape into a disc, and wrap well with plastic wrap. Place in the refrigerator for 2 hours.
Remove the dough, roll to desired thickness-for Loft House style, about half an inch. Cut and place on a sheet pan and bake at 350° F for 10-12 minutes or until the cookie just-*just* starts to brown.
Remove from the oven, allow to cool then remove from the sheet pan.
Ice as you wish. Go nuts. Royal icing, buttercream icing, cream cheese icing or some other favorite.