In a bowl, combine all the ingredients except the brown sugar. Mix together, then transfer to a work surface and knead until smooth. Shape the dough into a log and roll it in the brown sugar. Chill in the refrigerator for at least 1 hour.

Slice the log into 1/8-inch thick rounds (about 4 mm), place them on a baking sheet lined with parchment paper, and bake at 340°F (170°C) for 20–30 minutes. Let them cool completely on the baking sheet before removing.

Notes: Recipe by Ernest Knam - egg-free
The changes I made: I didn't add vanilla, used pink salt, and substituted granulated sugar for brown sugar.