Cinnamon Butter Cookies

Sift the flours together with cinnamon and sugar, add butter, and process everything into a smooth, sticky dough. Form a ball, wrap it in cling film, and let it chill in the refrigerator for at least two hours, or even overnight.

Lightly work the chilled dough with your hands on a work surface and roll it out into a 5 mm thick sheet; if you have a decorative rolling pin, you can roll over the dough with it at the end. Cut out circles with a diameter of 6 cm. If you don't have a decorative rolling pin but a cookie stamp, you can use that; the dough will retain the pattern after baking. Place the circles on a baking sheet lined with parchment paper, with small gaps between them.

Bake in an oven preheated to 180°C for about 10 minutes. After baking, let the cookies rest on the baking sheet for another 5 minutes and then transfer them to a wire rack to cool.