Preheat oven to 350° F. Line a large baking sheet with parchment paper, and lightly flour a clean cutting board or work surface.
In the bowl of a standmixer, add the butter, and sugar. Cream until light and fluffy.
Whisk the flour, salt, and baking powder; set aside. Add the eggs, extracts, and milk and mix until combined.
Turn down the mixer speed and slowly add the dry ingredients into the wet ingredients. The dough should form a ball on the paddle. If it is too dry add 1 tablespoon of additional milk. If it is overly stick add one tablespoon of flour until it is workable.
Remove the dough from the stand mixer and knead on the floured workspace. The dough should be the consistency of play dough.
I used a tablespoon-sized cookie scoop to scoop out tablespoon-sized balls.
On the floured work space, roll on dough with the palms of your hand to create a 5 inch "snake". Bring together the ends to form a ring. Place cookies 1 inch apart of the baking sheet.
These cookies bake for 18-20 minutes to get toasty deep golden-brown bottoms and tan golden-brown top surfaces. *See images
Cool cookies for ten minutes before removing and baking the next batch. Repeat the process until all cookies are done.
Cooled cookies can be stored in an airtight container for up to 2 weeks time.
Nutritional values may vary and are meant to be a guide.