Combine the dry ingredients and set aside.

Mix the liquid ingredients together.

Mix the dry and liquid ingredients together in a stand mixer. Make sure you use the dough hook attachment, NOT the paddle. Mix for about 7-8 minutes, until a dough forms.

If the dough is still crumbly after mixing, you may need to remove it and knead it for a bit slightly, until a firm dough ball forms.

Divide the dough into two oval discs.

Wrap the dough in plastic and refrigerate for at least one hour (or overnight, if you prefer).

On a lighjtly floured surface, roll the dough to a 3/8" thickness.

Brush the mold with flour before each pressing to prevent the dough from sticking.

Place cookies on parchment lined cookie sheet and allow to dry for at least 8-12 hours, longer if the weather is humid.

The tops of the cookies should feel dry to the touch.

Bake at 300-degrees for 12 minutes. Larger cookies may require 14-15 minutes for baking.

Cookies will be soft when removed from the oven. Slide parchment sheets onto cooling racks and allow to cool completely before moving the cookies.