1. To make the cookies: Beat together everything except the flours until well combined. Gently stir in the flours until just incorporated.

  2. Divide the dough in half, form each half into a disk, and wrap in plastic. Refrigerate for at least 2 hours.

  3. Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.

  4. Working with one piece at a time, place the dough on a lightly floured surface and roll 1/8" to 1/4" thick.

  5. Dip cookie stamps into flour, then press into the dough. Using a 3" fluted round cutter, cut out stamped cookies and transfer them to the prepared pans.

  6. Bake the cookies for 10 to 14 minutes, until lightly golden.

  7. Remove the cookies from the oven, and cool completely.

  8. Repeat with the remaining dough.

  9. To make the glaze: Combine all the ingredients, stirring until smooth. Add enough milk to make a thin, pourable glaze.

  10. Dip the unstamped side of each cookie into the glaze. Let set.

Tips from our Bakers

  • Vanilla-butternut flavor adds an extra bit of warm, nutty taste, but if you don't have it, an extra 1/2 teaspoon vanilla extract will also enhance your cookies' flavor.
  • If you don't have oat flour, substitute the same amount of finely ground rolled or quick oats.
  • If you don't have a 3" fluted round cutter, these cookies can be made by scooping round tablespoons of dough onto parchment-lined baking sheets, and pressing down on each ball with the floured cookie stamps. You'll achieve a cookie without fluted edges, but pretty nonetheless!
  • This recipe was developed to use traditional supermarket-style peanut butter. If you use all-natural peanut butter, grind your own, or use low-fat or low-salt peanut butter, the cookies won't turn out as described.