Easy eggless butter cookies with 50% atta!

1. – Fit your stand mixer* with the paddle attachment.

2. – Whisk together the whole wheat flour and plain flour thoroughly. Set aside.

3. – Take the butter, salt, sugar and vanilla in the bowl of the stand mixer and beat them until smooth and creamy(not light and fluffy)You can also do this with a wooden spoon but making it in the stand mixer is easier and effortless. I mix on speed 4 for about a minute.

4. – Add in the flours and mix just until incorporated. This is very important as over mixing will make the cookies tough instead of tender.

5. – Scrape the dough on the counter, bring it together. If necessary knead lightly to make sure the flour is completely incorporated.

6. – Divide the dough into 2 parts, place on cling film and form into logs.

7. – Refrigerate the dough for at least 2 hours or even better overnight. This rest is very important as the dough absorbs the moisture and flavours better. Do not skip this step.

8. – The dough will firm up quite a bit after overnight refrigeration, it will be easier to slice.

9. – When ready to bake, preheat oven to 180 C / 350 F. Line two cookie sheets with aluminium foil, dull side facing up. Do not grease.

10. – Using a sharp knife, cut the cold dough into 1/4 inch thick slices.

11. – Place the cookies at least 1.5 inches apart.

12. – Bake 12-14 minutes or until the edges turn a light golden brown.(If using an OTG, rotate trays half-way through)

13. – Once done, lift the foil(with the cookies) and place on a cooling rack. Let the cookies cool completely before storing airtight. The cookies can be stored for about a month,if they still remain in the jar for so long that is!