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Place softened butter and sugar into large mixing bowl. Mix, using a hand mixer or a stand mixer on medium speed 1-2 minutes, or until the butter mixture is pale yellow, light and fluffy.
Whisk in the egg, followed by the milk and honey and mix until all ingredients are combined.
Place a sieve over the bowl and add flour and baking powder. Combine the ingredients using a spatula, then transfer the mixture onto a working surface, and knead with your hands until you have a smooth dough.
Roll the dough between two big sheets of parchment paper, about 3mm / ⅛ inch thick.
Create the typical lines using a well-floured gnocchi board or the back of a bread knife, then cut the dough with a knife to form the rectangular shapes.
Transfer the cookies on a baking tray covered with parchment paper and refrigerate for at least 30 minutes.
Preheat oven to 180°C/360°F and arrange the baking tray onto the middle shelf of the oven.
Transfer the cookies to the oven and bake them for 12-15 minutes. The cookies should have a slightly crispy and golden surface, and should still feel quite soft when removed from the oven.
Transfer the Italian honey cookies to a cooling rack and allow them to cool completely, then serve.