Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment until light and fluffy, 3 to 4 minutes.
Sift the dry ingredients as the butter is being creamed. Add to the creamed butter and mix until just combined (the mixture will form a ball). Shape into a flat, round disk, wrap, and refrigerate for 45 minutes.
Preheat a convection oven to 160°C / 325°F.
Roll out the dough to a thickness of 6 mm / .23 in. Cut into 7.5-cm / 3-in circles with a round cutter, dock with a fork in 3 separate areas, preferably in a symmetrical pattern, and place the cookies on a sheet pan lined with parchment paper. Freeze for 10 minutes.
Bake for 7 to 8 minutes. It is hard to tell when a dark-colored cookie is finished. For this cookie, the best way to tell is if there are no “wet spots” on its surface, meaning it should look completely dry.
Carefully transfer the cookies to a cooling rack.
Once cooled, reserve in an airtight container at room temperature for up to 2 days. Longer than that, the cookies will soften.