In a food processor, combine all the ingredients. Process until finely crumbled.
Continue processing until the mixture starts to hold together into a mass. If your mixture seems dry, add water 1 teaspoon at a time until it adheres.
With wet hands, press the dough into an 8x4-inch loaf pan lined with parchment paper. Refrigerate the dough until firm.
Remove the parchment and the chilled dough from the loaf pan and cut into 1-inch by 1-inch cookie pieces. These cookies keep nicely well-wrapped in the refrigerator for up to 10 days or in the freezer for up to 3 months.