1. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.

2. Divide dough into five 1-cup portions; shape each into a 10-in.-long roll. Wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. (I'd let it sit overnight if possible. After an hour, my dough was still a little soft and made it hard to keep the cutout cookies in their shapes when transferring them to the pan)

To use refrigerated cookie dough: Cut roll into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Or, bake according to individual directions for Flavored Jam Tea Cookies (recipe posted in my recipes).

To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions.

Recommended to refrigerate over night before rolling dough out if making Jam Cookies.