Instructions

1. Preheat the oven to 325°F. Line one large cookie sheet with parchment paper. Set aside.
2. Carefully measure the flour and liquids in small containers. 
3. In a medium mixing bowl, add all the ingredients. 
4. Combine with a spoon until it forms a soft and moist cookie dough.
5. Place the cookie dough on plastic film or parchment paper and roll into a log, about 2 inches in diameter.
6. Chill the cookie dough log in the fridge for 20 minutes or until the log is hard.
7. Remove the log from the fridge. The log should be hard as a block of butter. Using a long sharp knife, cut off 1/4th inch thick cookies. Don’t cut the cookies too thin or they will crumble apart. If the dough crumbles apart, it’s easy to reshape the dough by hand, pressing the dough together into a round shortbread shape.
8. Place the cookies on the prepared baking sheet, leaving some space between each cookie to make sure they don’t touch each other – they won’t expand in the oven.
9. Bake for 10-12 minutes or until the sides are golden brown. Note that baking time varies a lot based on the thickness of the cookies. Don’t over-bake them, or they will be very hard and dry in the middle.
10. Let the cookies cool at room temperature for 30 minutes.
11. If you want to decorate the cookies with melted white or dark chocolate, wait for the cookies to be at room temperature. You can freeze the dipped cookies for 2-5 minutes to set the chocolate shell quickly.