¾ cup whole wheat pastry flour
¼ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon powdered ginger (optional)
1 Tablespoon rolled oats
4 Tablespoons butter, softened
4 Tablespoons brown sugar
4 Tablespoons milk
Preheat oven to 375 degrees.
Sift together flour, baking powder, salt, (and, if you want a beat of soothing heat, ginger) into large bowl. Stir in oats.
In a small bowl, cream together butter and sugar (I just used a wooden spoon) and add to dry ingredients along with the milk. Stir together until mixture becomes a paste.
Turn bowl out onto floured wax paper and knead until smooth. This will only take a minute.
Place another sheet of waxed paper over dough and roll out until 1/8” thick.
Cut dough using 2 ½” round cookie cutter and transfer to parchment lined cookie sheets. Gather scraps and repeat until all of the dough is used. Prick cookies with a fork. (*Note-if dough seems too soft to transfer, pop in the freezer for 5 minutes and it will be easy to do.)
Bake 15-20 minutes until medium golden.
Cool on baking sheets for a few minutes and then transfer to cooling rack to cool completely.