Pro tip: Measure all the dry ingredients (which is everything but the butter!) into a ziplock. Then when company pops in, it’s all ready to take a quick spin with the butter and then pop right into the oven. By the time the tea is steeped, the cookies are warm and the kitchen smells heavenly!
This makes a small batch, so I always double the recipe. Sometimes I use my Kitchenaid mixer and other times the food processor. Both work fine and super fast, but just a bowl and a spoon would do the trick, too.
makes about 25 small cookies
½ cup (1 stick) unsalted butter, room temperature
Place powdered sugar in a pie plate.