WHOLE WHEAT COOKIES
4 oz unsalted butter, room temperature
1/2 t liquid Stevia
dash of salt
1 egg, lightly beaten with fork
1 cup whole wheat pastry flour
Sift flours together. Beat the butter until light and creamy, adding sugar slowly. Then salt. Add in egg slowly. Mix well. Add in flour in thirds scraping sides. Press the dough with hands to form a ball and divide into two. Wrap each half in saran wrap and flatten to a two-inch thick disk. Refrigerate for at least 1 hour.
Working with one ball at a time, roll it between two pieces of saran wrap or parchment paper to form into a circle about 1/8-inch thick. Refrigerate again for 15 minutes. Remove dough from fridge and cut with cookie cutters. I found that whenever it was hard to handle moving the discs from my work station to the cookie sheets that when I threw the parchment paper into the freezer for a few minutes it was much easier to handle. Depending on the size, bake at 350 for 15 minutes. Transfer to rack to cool completely.