Apple Cinnamon Shortbread Cookies
Makes about 30 cookies

1 cup flour
1 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
8 tablespoons butter, softened
3/4 cup brown sugar
2 teaspoons vanilla extract
1 apple, peeled and grated
cinnamon sugar, optional

Preheat oven to 350 degrees F. Sift together flour, whole wheat flour, baking powder, cinnamon and salt onto a piece of parchment paper. Cream butter and sugar together until fluffy, then add vanilla and grated apple and mix on low to combine. Pat dough together, divide into 2 pieces, and use plastic wrap to press into a disk a little less than an inch thick. Wrap well with plastic and refrigerate for 30 minutes. Gently roll dough out just slightly between layers of plastic, to about 1/2 inch thickness and try to work into a rectangle shape. Use a pastry cutter to cut each rectangle into 15 squares, then use the pastry cutter to lift the cookies from the plastic and place onto a baking sheet lined with a Silpat silicone liner or parchment paper. Sprinkle with cinnamon sugar and bake for 10-12 minutes or until set and just barely browning at the edges. Let cool on baking sheet.