In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1/2 teaspoon of salt, and 1 tablespoon of baking powder. Mix well.

Add 1/2 cup of softened butter, 1/2 cup of milk, 1 large egg, and 1 teaspoon of vanilla extract to the dry ingredients. Mix until a dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.

While the dough is rising, prepare the cookie topping. In a separate bowl, combine 1 cup of all-purpose flour, 1/2 cup of powdered sugar, and 1/2 teaspoon of baking powder.

Add 1/4 cup of softened butter, 1 large egg yolk, and 1 teaspoon of vanilla extract to the dry ingredients. Mix until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 350°F (175°C).

Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper.

Take the chilled cookie topping out of the refrigerator and divide it into 8 equal pieces. Flatten each piece and place it on top of each dough ball, gently pressing down.

Use a sharp knife to make a crisscross pattern on the cookie topping for a decorative effect.

Bake in the preheated oven for 15-20 minutes or until the tops are golden brown. Let cool on a wire rack before serving.