1/2Cgranulated sugarthis is used for smashing the cookie balls
Instructions
Preheat oven to 350*. Cream the butter and sugar, then add eggs, milk and vanilla. While the mixer is still going, slowly add in the flour, and mix until well-combined.
Before shaping the dough, place ½ C granulated sugar (white or colored) in a shallow bowl or on a plate. To get your squashing started, dip a flat-bottom glass into dough to create a sticky bottom, then into the sugar.
Shape dough into golf ball sized balls and place on a greased or sprayed cookie sheet leaving about 2” between each. Squash the dough balls down with the sugar coated glass, to a thickness of approximately ¼”. Re-dip the glass in sugar between each dough ball.
Bake at 350* for 8-10 minutes. Remove from oven before the edges begin to brown. Cool on parchment paper or cooling rack. Store in an airtight container.
Notes
Dough can be frozen, and the easiest is to shape the balls and freeze on a sheet pan. Once frozen, they can be stored in freezer bags. Simply thaw until you're easily able to squash with a glass.