1. Cream the butter and sugar until soft (group 1).
2. Add the ingredients from group 2 and mix for 30 seconds.
3. Add the liquids from group 3 and mix on slow speed until evenly dispersed and easily workable.
4. Mould into a large sausage shape and divide in 60g pucks and place on tray.
5. Bake at 190℃ (374℉) for 13 minutes.
Yield: 24 cookies