All Types

                                                                                                                                                                             

Ingredients

                                                                                                                                                                                                                                                                                              

• 1/2 cup All-Purpose Flour
• 1 1/2 cups Premium Whole Wheat Flour
• 1 teaspoon Baking Powder
• 1/2 cup (8 tablespoons) unsalted butter, at room temperature
• 3/4 cup confectioners' sugar
• 1/4 cup cold milk                                                                                                                                                                                                                                                                                                      

  Instructions
• 1. Preheat your oven to 350°F. Lightly grease a couple of baking sheets, or line them with parchment.
  2. Measure the flour and baking powder into a mixing bowl. With a pastry blender, two knives, or your fingertips, rub the butter into the flour mixture. Toss in the sugar and enough milk to make a stiff dough. Gently and briefly knead this mixture on a floured surface until smooth. (All this can be done almost instantly in a food processor.)                                                                                 
  3. Roll the dough out to a bit more than 1/8" thick, and cut into any desired shape. Traditionally, these "biscuits" are round and about 2 1/2" in diameter.                                                                   
  4. Place the cutout cookies on the prepared baking sheets. Prick them all over with a fork, and bake until pale gold, between 15 and 20 minutes.                                                                            
     1. Remove the cookies from the oven, and cool right on the pan. Store airtight at room temperature for up to a week; freeze for longer storage.