Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 12 parts (or, if you have a #70 or smaller ice cream scoop, scoop the dough into 12 balls). Roll the balls into perfect spheres and place on the prepared baking sheet.
Bake for 15 minutes or until very lightly browned and firm. Remove from the oven. Place the powdered sugar into a wire sieve and dust the cookies heavily on all sides. Allow to cool.
Recipe courtesy of Beatrice Ojakangas