Instructions: Cream together butter and sugars until smooth and fluffy. Stir in eggs, one at a time. Mix together flour, baking powder and salt. Stir in creamed mixture alternately with milk. Divide dough into three 2-cup portions and use immediately or freeze. To freeze: Wrap each lot tightly in foil or plastic wrap, freeze then place in a plastic bag. (Dough will keep, frozen, up to 4 months)

To use, thaw dough just enough so that it can be handled and shaped. Make each batch different with any of the following variations.

Sugar Crisps:
Using 2 cups fresh or thawed dough, roll dough, a teaspoon at a time into small balls. Place about 2 inches apart on a greased baking sheet. With floured fork or flat bottom of a glass, press each into a thin wafer. Bake in a 375 F. oven for 8 to 10 minutes, until lightly golden. Place cookies on racks to cool.

Makes 4 to 6 dozen.

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