Into a large bowl, measure all ingredients flour, powdered sugar sage and salt. Blend. Add softened butter and blend just until dough comes together. On lightly floured surface, divide dough in half, shape into balls and wrap with plastic wrap. Refrigerate for about 30 minutes.
Preheat oven to 350º F. Line 2 baking sheets with parchment. Roll out dough on a floured surface to about 1/4-inch thick. Cut with a small round cutter and place on sheets.
Bake 12 to 15 minutes until lightly browned around the edges. With a pancake turner, remove cookies immediately to wire racks to cool completely. Store cookies in tightly covered container up to 2 weeks. Makes about 20.