Slowly mix in dry ingredients until well blended. There will be no loose flour.
Place rounded teaspoonfuls of dough onto a cookie sheet.
Bake until edges are golden removing before the cookies can become dry. About 10 minutes.
This will make 4 to 5 dozen cookies depending on the size of your rounded teaspoonfuls.
For best results start these cookies at room temperature. You can store this dough in the refrigerator for up to a week and in the freezer for a few months. Just be careful to bring them back to room temperature before cooking for the best texture.
These cookies are great for right now because most of the ingredients are pantry-stable. You can store the eggs and freeze the butter when you manage to find it at your local grocery store at a decent price.
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