These little cakes will be the size of a quarter when baked. Our recipe tester told us she fantasized about piling them into a bowl, topping with milk, and eating them like cereal. We think this is a fabulous idea.

Preheat the oven to 325°F. Line 2 baking sheets or cookie sheets with parchment paper or silicone liners.

Sift together into a medium bowl:

Beat in a large bowl, or in a stand mixer with the paddle attachment, until light and fluffy:

Stir the flour mixture into the butter-sugar mixture until smooth. You may portion the cookies by dropping ⅛-teaspoon dots of dough 1 inch apart onto the baking sheets. Or, for an easier time, transfer the cookie dough to a pastry bag fitted with a small plain tip or a zip-top bag with one corner cut off, and pipe the dough into ⅛-teaspoon mounds onto the sheets. Bake until crisp, 5 to 6 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.