How to make tender oil cookies?
Your yeast is not happy.  Maybe it is the liquor.

I think a dough that calls for yeast should rise.  Because otherwise, why the yeast and the resting?  Dough that has risen will be tender.  Dough that has not risen could be crunchy.  Of course always proof your yeast - see if it bubbles in some warm water and sugar.  If it bubbles it is alive.  Dead yeast does nothing.  

But I am suspicious of the glass of hard liquor added to the dough before rising.  I have heard of vodka pie crust (which does not rise) and I have heard of beer bread but never spirits in dough. Ethanol suppresses yeast because it is a waste product of yeast.  

Try your recipe without the hard liquor.  Or if you really like the flavor of the liquor, cook it a little in a saucepan to drive off the ethanol before adding it.  The ethanol will all be gone after baking anyway.  I suspect your yeast will be happier without the ethanol.  Your dough will rise and you will have tender cookies.