1-First, soften the 1 pound of unsalted butter and beat it until it’s light and fluffy. Then, mix in 2 cups of sugar, 2 beaten eggs, and 2 tablespoons of milk or almond milk.

2-In a separate bowl, combine the dry ingredients: 6 cups of whole wheat pastry flour, 1 teaspoon of fine grain sea salt, and 1 1/2 teaspoons of baking powder.

3-Gradually incorporate the dry mixture into the butter mix by hand or on low speed with a mixer. Once blended, divide the dough into four portions, shape each into flat disks, wrap them, and refrigerate for 1 to 2 hours. This chilling step helps with rolling and keeps the cookies from spreading too much.

4-Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Roll the dough to a thickness of 1/4 inch on a well-floured surface or one dusted with powdered sugar. Cut into your desired shapes and place them on the sheet with half-inch spacing between each.

5-For sharper edges, chill the cut shapes briefly before baking. Bake for 8 to 10 minutes until the edges are lightly toasted, then let them cool completely on a rack. If you want to add a fun touch, use textured tools to imprint designs on the dough before baking it’s a simple way to make them extra special for gatherings.

6-Once cooled, apply the matte icing by whisking 4 cups of powdered sugar with 2 egg whites or their substitutes, adding water as needed for the right consistency. Use natural powders for coloring and brush it on, allowing it to dry fully. The total preparation time is about 1 hour and 20 minutes, including that quick bake.