Updates to recipe explained:
The addition of milk is a new ingredient. Feel free to omit this ingredient. Your cookie will still turn out delicious, but it will have a more dense texture. The original version from my mom’s generation did not have the milk. The milk binds the dough with more moisture so it is not so crumbly, it adds fat and flavor, and it even contributes to color.
Almond extract in place of vanilla – these 2 extracts are completely interchangeable in this recipe. I happened to like the almond flavor over the vanilla, but it is entirely a personal preference
*Also, I have discovered that it is not necessary to refrigerate the cookie dough before baking which gives us one less step to worry about. 🙂