Place all of the ingredients into a large mixing bowl. Using your hands or a wooden spatula, knead the cookie dough until a soft dough develops. It should be slightly crumbly, but still sticks together.

Lay a 12×12 inch sheet of parchment onto the counter and dust it with flour. Roll the dough out onto the parchment until it is a 1/4 inch thick.

Place the dough onto a baking sheet. Cover the dough with plastic wrap and chill it in the freezer for at least 15 minutes.

Keeping the dough on the parchment, use an embossed rolling pin to print beautiful textures onto the dough. if desired. Using a cookie cutter that measures between 2 1/2 inches and 3 inches, cut out your desired shapes.

Set the shapes onto clean parchment lined cookie sheets at least an inch apart from one another. Knead the leftover dough together and roll it out again into a sheet 1/4 thick. If the dough is too soft, chill it again before cutting out additional cookie shapes. Repeat until all of the dough has been used up. You should have 20 to 24 cookies. You can stack the cookies on top of each other so long as they are sandwiched between parchment paper.

Chill the pre-cut cookies for 30 minutes or overnight.

Preheat your oven to 300°F (150°C).

Bake the cookies in the center of the oven for 25 to 30 minutes or until slightly golden at the edges.

Allow the cookies to cool for at least 15 minutes before serving.