By In The Kitchen With Stefano Faita

INGREDIENTS

1/2 cup all-purpose flour
1 1/4 cup whole wheat flour
2 tbsp. wheat germ
2 tbsp. oat bran
Pinch salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup butter, room temperature (unsalted)
1/3 cup brown sugar
2 tbsp. honey
1 egg
1 tsp. vanilla


PREPARATION

Add all-purpose flour, whole wheat flour, wheat germ, oat bran, salt, baking powder, baking soda and cinnamon to bowl. Stir to combine. Set aside.

In another bowl, cream butter, brown sugar and honey until light and fluffy. Add egg and vanilla. Beat until combined. Stir in dry ingredient. Mix until combined.

Wrap in plastic wrap and let sit for 5 to 10 minutes before rolling.

Preheat oven to 350 degrees F.

Cut dough in quarters and work with dough one piece at a time.

Lightly flour work surface. Roll dough to 1/4-inch thickness. With animal-shaped cookie cutters, cut out cookies and transfer to parchment-lined baking sheets. Space cookies at least 1-inch apart.

Bake until cookies are golden, about 7 to 10 minutes, depending how on size of cookie cutters. If baking 2 bakings sheets at a time, rotate pans halfway through the cooking time. Let cool completely.

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