Combine dry ingredients. Cream butter until fluffy. Add creamed butter to dry ingredients and beat thoroughly. Refrigerate dough for 1 hour. Preheat oven to 300° F (150° C).
Shape chilled dough into 1-inch balls. Place balls about 1½ inches apart on ungreased cookie sheets.
Flatten slightly with a lightly floured fork. Bake for about 20 minutes or until edges are lightly browned.
Do not overbake. Serve with a cup of tea and a dollop of nonmalicious gossip. Enjoy!