Pillowcase Cookies

1 . Stage

Whisk flour, sugar, baking powder, and salt together in a large bowl until combined. Grate in cold butter; stir mixture together until mixture resembles coarse crumbs. Stir in beaten egg and yolk, milk, and vanilla until mixture begins to come together.

2 . Stage

Transfer to a lightly floured work surface and knead until dough comes together, 3 to 5 kneads. Shape into a disk, cover with plastic wrap, and refrigerate until chilled, about 1 hour.

3 . Stage

Preheat the oven to 400 degrees F (200 degrees C); position an oven rack in the middle of the oven. Line 2 large, rimmed baking sheets with parchment paper.

4 . Stage

Roll dough on a heavily floured surface to a thickness of 3/8 inch. Cut cookies with a 2 1/2-inch circle cutter, rerolling scraps as needed.

5 . Stage

Transfer to the prepared baking sheets, 1 inch apart. Freeze, uncovered, for 15 minutes.

6 . Stage

Bake one tray at a time in the preheated oven until edges are golden brown, 10 to 12 minutes. Let cool on the pan, for 2 minutes, then transfer to a wire rack and let cool completely, about 15 minutes. Repeat with remaining tray.