Pillowcase Cookies
These pillowcase cookies are soft, slightly sweet sugar cookies that have the flakiness and softness of a scone or a biscuit. They're just the right level of sweetness without being overkill. According to Alzina Toups, a chef who specializes in Cajun cuisine, before heading back to the oyster reef during the long, cold winters, oystermen from Lafourche Parish would take pillowcases full of these sweet cookies to remind them of home. They were meant to survive the cold and the moisture on the reefs, so the texture is a cross between a sugar cookie and hard tack. 
all-purpose flour
2 ½
cups
white sugar
1
cup
baking powder
2 ½
teaspoons
kosher salt
½
teaspoon
cold unsalted butter
½
cup
egg, lightly beaten
1
large
egg yolk, lightly beaten
1
large
whole milk
6
tablespoons
vanilla extract
1
teaspoon
 Whisk together flour, sugar, baking powder, and salt in a large bowl until combined. Grate in cold butter; stir mixture together until it resembles coarse crumbs. Stir in beaten egg and yolk, milk, and vanilla until mixture begins to come together.
  Transfer to a lightly floured work surface and knead until dough comes together, 3 to 5 kneads. Shape into a disk, cover with plastic wrap, and refrigerate until chilled, about 1 hour.
  Preheat the oven to 400 degrees F (200 degrees C); position an oven rack in the middle of the oven. Line 2 large, rimmed baking sheets with parchment paper.
  Roll dough on a heavily floured surface to a thickness of 3/8 inch. Cut cookies with a 2 1/2-inch circle cutter, rerolling scraps as needed. Transfer to the prepared baking sheets, 1 inch apart. Freeze, uncovered, for 15 minutes.
  Bake one tray at a time in the preheated oven until edges are golden brown, 10 to 12 minutes. Let cool on the pan for 2 minutes, then transfer cookies to a wire rack to cool completely, about 15 minutes. Repeat with the remaining tray. Store cookies in an airtight container at room temperature for up to 1 week.
