Almond Shortbread

Preheat oven to 375 degree F. Lightly butter a sheet pan.

In a food processor, blend the almonds and 4 tables of the whole wheat pastry flour until finely ground. Transfer to a bowl and add the remaining wheat and white flours; stir to combine.

Using a mixer, beat the butter until smooth, about 1 minute. Add the sugar and beat until the mixture is lighter in color, about 2 minutes. Using the paddle attachment, fold the flour mixture in gently to form a stiff dough – do not over mix!

Roll out the dough to roughly 1/3 inch thick. Use a festive cookie cutter to cut out your cookies. Re-roll and re-use any excess dough.

Bake until the edges are lightly browned, about 15-18 minutes. Smaller cookies will take less time. Cool on a wire rack for 5 minutes before icing or decorating. Enjoy! Happy Holidays!