Ingredients
1/2 cup butter, softened
1/3 cup confectioner’s sugar
1 T. light brown sugar
6 T. whole-wheat flour
6 T. all-purpose flour
1/4 cup cornstarch
1/4 t. salt
Preparation
Heat oven to 350 degrees. Grease two large baking sheets.
In a large bowl, with electric mixer, beat butter and sugars until fluffy. Add flour, cornstarch and salt. Beat at low speed, scraping side of bowl occasionally, until well combined.
Divide dough into 4 balls. Place 2 balls onto each greased baking sheet, leaving 4 inches between. Roll or pat each ball into 1/4 inch thick round.
Using a fork, pierce centers or rounds several times. Using back tines of fork, crimp around edges.
Bake 10-12 minutes or until edges are golden. Remove from oven and immediately cut each round into 8 wedges. Cool cookies on baking sheets on wire racks. Store cookies in an airtight container.
