Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside. Combine all ingredients in a medium size bowl.  Scoop by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.  Using water dipped fingers, flatten tops slightly and tighten dough into compact rounds. Bake for 12-15 minutes or until bottoms and tops of cookies are golden brown.  Let cool completely on a wire rack.  Store for up to one week in a tightly sealed container, in single layers between parchment or wax paper layers.