Cream together butter and sugar until smooth and fluffy. Stir in unbeaten eggs one at a time. Mix together dry ingredients; add to creamed mixture alternately with milk mixing well. Divide dough in eight 1 cup lots. Wrap each tightly in foil or plastic wrap. Freeze. Then place in a plastic bag until ready to use.

When ready to use, thaw dough just enough that you can shape or drop it. Place cookies about 2 inches apart on greased baking sheet and bake at 375~ for 10-15 minutes. Spread cookies on racks to cool. Mix makes 8 cups dough. Each cup makes 24-36 cookies