1. Combine the three flours and salt in a medium bowl; whisk to combine.
2. In separate large bowl of electric mixer, beat butter on medium speed until creamy. Add brown and granulated sugars and vanilla; beat until smooth, lighter in color and fluffy. Add dry ingredients; mix on low speed until well-blended.
3. Form dough into two disks; wrap in plastic wrap and chill at least 30 minutes or up to one week.
4. Heat oven to 350 degrees F.
5. On a lightly floured surface, roll out dough to 1/4-inch thickness. Using cookie cutters dipped in flour, cut out cookies; place on a large cookie sheet(s) lined with parchment paper. Chill 10 minutes before baking.
6. Bake chilled cookies 10 to 12 minutes or until edges of the cookies begin to brown slightly. The centers should remain light in color. Place cookie sheets on wire racks; cool completely.
1. In a small bowl, whisk 1 tablespoon cream into powdered sugar until sugar dissolves and thickens. Continue adding cream 1 teaspoon at a time to achieve desired spreading consistency.
2. If desired, add food coloring (or divide the icing into several bowls for more than one color).
3. Frost cookies.
Recipe Created by Regional Chef Piper Davis of Grand Central Bakery, Portland, OR. © Organic Valley
Almond flour can be replaced with APF (all purpose flour) but the cookies won’t have a hint of almond nuttiness but they should still be fine.