• Add powdered sugar (icing sugar) to a medium sized bowl and set aside
• Melt the butter in the microwave or on the stovetop. Let it cool for about 5 minutes before mixing it with the powdered sugar. This helps it blend smoothly without making the dough too soft or greasy.
• Add the flour and fold it in with a spatula to form a soft dough.
• Scoop slightly heaping ½ teaspoons of dough and drop onto a parchment-lined baking tray. Roll into balls.
• Lightly flatten each one with a fork. Each cookie should be about 1 inch (2 cm) round.
• The cookies barely spread when baking. If your kitchen is warm, chill the tray for 15 minutes before baking.
• Bake in a preheated oven at 350°F / 180°C (160°C fan) for 10–12 minutes, until lightly golden.
• The cookies will be soft when they come out of the oven but will crisp as they cool.

Storage

• Once completely cool, store in an airtight container at room temperature for up to 5 days.