2 1/2 cups (625 mL) whole wheat, spelt or kamut flour
2 1/2 cups (625 mL) unbleached wheat flour
1 1/4 cup (312 mL) butter
1 cup (250 mL) dried cane sugar (sucanat)
1 free range egg
1 tsp pure vanilla extract
1/4 tsp salt
rind from one untreated lemon (optional)
3 Tbsp (45 mL) milk or cream
Combine all ingredients except half the egg yolk and one tablespoon milk. Knead until dough is smooth. Form a round ball, cover and refrigerate for half an hour. Divide dough into four parts. Roll out each piece to one-eighth inch (three mm) thickness. Cut with cookie cutters. Place cookies on cookie sheet which has been either oiled or covered in parchment paper. Slightly beat egg yolk and milk. Brush each cookie with egg-milk mixture and bake in preheated oven at 350°F (180°C) for 10 to 15 minutes until slightly brown.
Variation. Cut equal amounts of round cookies and rings of the same size (use a smaller round cutter to cut out middle of the cookie). Brush cookies with egg-milk mixture and bake as above. Spread warm cookies with raspberry jam or red currant jelly and place a ring on top.
Variation 2. Cut out round cookies and brush with egg milk. Bake. Melt chocolate or carob and spread on warm cookies. Or, sandwich two cookies and dip them in chocolate. Let them dry completely before putting them in your cookie jar
Source: alive Magazine (pre-2000)