These cookies are slightly sweet, with a delicate texture. The cinnamon sugar topping provides the perfect complement, but can be omitted. If you're making animal shapes, you might want a spoonful of currants to use for eyes.
Stir together and set aside:
3 tablespoons sugar
1 teaspoon cinnamon
Cream together until light and fluffy:
1 cup unsalted butter (softened)
2/3 cup packed light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
Whisk together then add:
1 1/2 cups all-purpose flour
1 cup whole-wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Mix just until all ingredients are well blended. Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4" thickness. Cut out with your favorite Ann Clark cookie cutter.
Whisk until frothy:
1 large egg white
Lightly brush beaten egg white on the cookies and sprinkle with cinnamon sugar mixture. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets and then transfer to a wire rack to cool completely.