Blend together all ingredients but the butter in a food processor. Add sliced butter and process until dough comes together. Knead until dough is pliable.
Divide the dough in half. Shape each dough piece into a log about 2 inches in diameter. Chill until firm enough to slice, about 20-30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Cut each dough log into ⅓ - ½-inch thick rounds. Place rounds on a large nonstick cookie sheet. Bake until the cookies are golden, about 20-25 minutes. Cool on racks.
If you don't have a nonstick sheet, line your regular baking sheet with parchment paper. Oven temperatures vary. Keep your eye on the cookies during the last 5-10 minutes of baking. Cool on racks.
You can mix ingredients with your hands instead of using the food processor. Knead until dough is pliable. Alternatively, use a standing mixer with a hook extension.
If you're impatient like me, put the dough in the freezer to chill faster. When I did that, it crumbled when I tried to slice it. So I let it out to warm up. [You know that saying 'hurry up and wait'? My life in a nutshell, ha!]
Stamp cookies with a cookie stamp to add a personal touch, if you desire.
Oven temperatures vary. Keep your eye on the cookies during the last 5-10 minutes of baking.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.