Mix all ingredients in a large bowl at medium speed until well combined. Refrigerate the dough for about one hour.

Preheat oven to 375°F (190°C). Use part of the dough at a time, keeping the rest refrigerated.

Use a cookie press fitted with a bar-plate tip, and press dough in long strips about one inch apart down the length of the cookie sheets.

Cut each strip into 2 ½-inch pieces using a sharp knife. Leave pieces in place.

Bake for 8 minutes or until light golden, being careful not to overbake.

Remove from the oven and cut again between cookies to separate any joined pieces.