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

1. 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!