123 Sugar Cookie Formula?

This may be what you where talking about. I've got it in my favourite recipes. I found it on CC by Jackie.
NFSC

I just went and looked for the recipe but couldn't find it. Maybe because of the new set up. Here it is-
No Fail Sugar Cookies NFSC


Ingredients
6 cups flour
3 tsp. baking powder
2 cups unsalted butter
2 cups sugar (white granulated)
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt


Instructions
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
1.Chill for 1 to 2 hours (or see Hint below)
2.Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
3.degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
4.can make up to 5-dozen 3” cookies.HINT: Rolling Out Dough Without the Mess Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your dough between sheets of paper until you have
used it all. By the time you are finished, the first batch will be completely chilled and ready to
cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
any additional flour to your cookies.

I bake the NFSC recipe above with no baking powder and I find it doesn't spread.

Hi RheaCakeQueen,

I believe this is the recipe you are looking for....

Short Dough (1-2-3 Cookie Dough)

1 pound granulated sugar
2 pounds unsalted butter at room temperature
3 pounds cake flour
6 oz. whole eggs.

Method of Preparation
1. This requires the creaming method. Cream the butter until soft in the mixer.
2. Add all the sugar and cream until light and fluffy on medium speed.
3. Add the eggs one at a time until totally incorporated, then scrape the bowl between each addition.
4. Stop the mixer and add all the cake flour at once, and incorporate on low speed. Be sure to scrape the bowl. Continue to mix for 1-2 minutes more.
5. Remove from bowl and portion out into large discs, about the size of what you would like to roll out.
6. Refrigerate to stiffen approximately 10-15 minutes.
7. Remove from fridge one disc at a time and roll out to about ¼ inch thickness. Cut out various shapes.
8. Bake at 325 350 degrees F for about 8-12 minutes depending on the size and thickness of the cookie.


Here is the actual site the recipe is from:

http://www.theauberginechef.com/recipes/#cookies