Crispy Cinnamon Butter Cookies

Sift the plain flour together with the whole wheat flour, cinnamon, and powdered sugar into a bowl. Add the soft butter and quickly work everything into a smooth, slightly sticky dough. Form the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for at least two hours (or overnight).

On a floured surface, briefly knead the chilled dough until smooth with your hands and roll it out to about 5 mm thick. If you have a pastry wheel or a patterned rolling pin, you can use it for a nice appearance. Cut out circles (approx. 6 cm diameter) with a cookie cutter. Place the cookies with some space between them on a baking sheet lined with parchment paper.

Bake in a preheated oven at 180 °C (top/bottom heat) for about 10 minutes, until lightly golden brown. After baking, let the cookies rest on the baking sheet for another 5 minutes to firm up, then let them cool completely on a wire rack.