
A traditional Southwest Indian Feast Day cookie with a soft and buttery shortbread texture embedded with chunks of pine (piñon nuts).
Preheat the oven to 350 degrees. Line a few baking sheets with parchment paper.
In a mixing bowl, whisk together the flours, baking powder, and salt. In a separate large mixing bowl, cream together the butter and sugar until fluffy. Add dry mixture a little at a time followed by the water. Mix until a soft dough forms. Form into a ball.
Divide dough into two portions. Place one portion in the middle of a lightly floured piece of parchment and place another piece of parchment on top. Roll out the dough to a 1/2" thickness. Cut into cookies with cookie cutters. Repeat with second portion of dough. Place cookies on baking sheet and sprinkle with cinnamon and sugar.
Bake cookies for 15 minutes or until golden.