Line a baking sheet with a silpat or parchment paper.
In a medium bowl, thoroughly cream all of the ingredients together to create a smooth, cohesive ball of dough with a large spoon or a wide spatula.
Lightly flour a clean surface, roll out the dough to about ¼ inch thickness and prick it all over with a fork. Cut the dough into equally sized strips, about 1 inch wide and 3 inches long, and lay them on the baking sheet.
Bake for 20 to 30 minutes, until lightly browned on the edges. Allow to cool completely, then transfer to a platter to serve.
Or, if not serving immediately, serve in an airtight container. Covered, these can stand at room temperature in a cool kitchen for a couple of days. Otherwise, store in the refrigerator, where they’ll keep for quite a while.