Gather all of your ingredients and equipment before you get started!

Preheat oven to 300°F.

Whisk egg, vanilla, salt, and milk together in a small bowl.

Whisk flour, baking powder, and baking soda together in a second bowl.

Process sugar in the food processor until finely ground, about 30 seconds, add Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and pulse until well mixed.

Add butter and process until uniform mass forms and no large pieces of butter are visible, about 30 seconds, scraping down sides of the bowl as needed.

Add egg mixture and process until smooth and paste-like, about 10 seconds.

Add flour mixture and process until no dry flour remains but the mixture remains crumbly, about 30 seconds, scraping down sides of the bowl as needed.

Turn out the dough onto the counter and Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead gently by hand until smooth, about 10 seconds.

Divide dough in half. Flour the work surface lightly and roll each piece of dough out to desired thickness.

Using a cookie cutter, cut dough into shapes. Transfer shapes to the prepared cookie sheet, spacing them about ¹⁄₂ inch apart.

Refrigerate until dough is firm, at least half an hour. (Rolled dough can be wrapped in plastic wrap and refrigerated for up to 5 days.)

Bake until cookies are lightly and evenly browned around the edges, 14 to 17 minutes, rotating the sheet halfway through baking.

Let cookies cool on a sheet for 5 minutes. Using a wide metal spatula, transfer cookies to a wire rack and let them cool completely.

Repeat cutting and baking with the remaining dough. (Dough scraps can be patted together, rerolled, and chilled once before cutting and baking.)