1-Pulse 3 cups all-purpose flour, 1 cup powdered sugar, and ½ teaspoon coarse Kosher salt in a food processor until they combine well.

2-With the processor running, add 1 cup cold unsalted butter pieces one at a time, pulsing until the butter mixes in evenly and the dough becomes crumbly.

3-Add 2 teaspoons vanilla bean paste (or equivalent) and ¼ cup whole milk, then process until the dough begins to stick together.

4-Dump the dough onto a clean counter and knead it by hand until it’s smooth and supple.

5-Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for 20 minutes.

6-Prepare two baking sheets by lining them with parchment paper.

7-On a lightly floured surface, roll the dough to an even thickness between 1/8 and 1/4 inch.

8-Cut shapes with cookie cutters and place the cookies 2 inches apart on the baking sheets.

9-Gather any scraps, roll them out again, and cut more shapes.

10-Chill the cut cookies on the baking sheets in the refrigerator for 1 hour to help prevent spreading.

11-Preheat your oven to 350°F.

12-Bake the cookies on the center rack for about 11.5 to 12 minutes, until the tops are very pale golden with flaky edges.

13-Cool the cookies on the pan for 5 minutes, then gently transfer them to a cooling rack.