1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper and set aside.

2. Whisk the first six ingredients until smooth in a large mixing bowl until smooth. In another bowl, whisk the remaining ingredients until blended. Add the dry ingredients to the wet ingredients, and stir with a wooden spoon until the dough cleans the sides of the bowl -- if it’s still sticky like a batter, add all-purpose flour in 1/4 cup increments until the dough comes together (it should still be quite soft).

3. Transfer the dough to a clean surface dusted with flour, and pat into a log. Divide the dough into 3 equal parts, and dust each part with flour on all sides. 

4. Using your hands, pat and squeeze each section into a smaller log about 10 inches long. Transfer the logs to the baking sheets (two on one sheet, one on the other,) and flatten the logs a bit with your palms, so the dough is a little less than an inch tall and about 3 inches wide.

5. Bake for 20 to 25 minutes, or until the logs are lightly browned and just beginning to crack. Transfer to a cutting board (leave the oven on) and let cool for a few minutes. Using a serrated knife, slice the logs at an angle into roughly 1/2-inch slices.

6. Arrange the cookies cut side down on the baking sheets, and bake another 12 to 15 minutes, rotating sheets and flipping cookies halfway through, until lightly browned on both sides and firm. (You can leave the cookies on the softer side, if you’d like, but they won’t last as long.)

7. Cool cookies completely on wire racks, then store in airtight containers up to 2 weeks.