Makes about 18
You can use either old-fashioned or quick rolled oats in this recipe. Feel free to substitute other dried fruit and nuts, such as apricots and pecans, for the dates and almonds.
Place in a food processor and pulse until very finely chopped, about 12 pulses:
1 cup rolled oats
3/4 cup unblanched almonds
3/4 cup pitted dates
Add and pulse to incorporate, about 6 pulses:
1/4 cup sunflower seeds
Cream until light and fluffy:
1 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup honey
Whisk together and mix in until just incorporated:
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Add and mix in:
Processed oat mixture from above
Stir just until all ingredients are well blended; do not overmix. Chill dough for 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
Frost and decorate with Buttercream Frosting, if desired.
Beat 1/2 cup softened unsalted butter in a large mixing bowl until light and fluffy. Add 2 cups confectioners' sugar and beat until smooth. Add 1 teaspoon vanilla. If necessary, add a few drops of milk or cream to get a light spreadable consistency.