Mix the ingredients together by hand or with the paddle attachment of a mixer. Cover the bowl and refrigerate the dough for 30 minutes. (You could use it right away, but it will be very sticky and hard to work with.)

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper. 

Using a cookie scoop, scoop balls of dough onto the baking sheet two inches apart. Bake for nine to 11 minutes. 

Let the cookies cool before transferring to a wire rack. Store in an airtight container for up to three days.