Granola Cookies

Directions

Dough

• 1

  Place in a food processor and pulse until very finely chopped, about 12 pulses:
  Rolled Oats
  Unblanched Almonds
  Pitted Dates

• 2

  Add and pulse to incorporate, about 6 pulses:
  Sunflower Seeds

• 3

  Cream until light and fluffy:
  Unsalted Butter, Softened
  Brown Sugar
  Honey

• 4

  Beat in:
  1 egg

• 5

  Whisk together and mix in until just incorporated:
  All-Purpose Flour
  Whole-Wheat Flour
  Cinnamon
  Baking Powder
  Salt

• 6

  Add and mix in:
  Processed oat mixture from above

• 7

  Stir just until all ingredients are well blended do not over-mix. 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.

• 8 Frost and decorate with Buttercream Frosting, if desired.

Buttercream Frosting

• 9

  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.

  Enjoy!