1. In a mixer with the paddle attachment, blend the dry ingredients.

2. On low speed, add the butter and mix until sandy.

3. Add the eggs and mix until combine. (I added a dash of lemon juice to flavor the dough a tiny bit more... it turned out to be excellent)

4. Form the dough into a disk, wrap with plastic wrap and refrigerate at least 1 hour and up to 3 days.

5. When ready to bake, line the baking sheet with parchment paper.

6. Preheat the oven to 375 degrees F.

7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.

8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.