Adjust oven rack to middle position and preheat oven to 425 degrees.

Line a baking sheet with parchment paper. Set aside.

In the bowl of an electric or stand mixer, mix the flours and salt on low speed until combined. Cut the butter into 1/2 inch pieces. Add the butter to the flour mixture and mix on low speed until the dough is pale yellow and resembles large crumbs - about 3 minutes.

Remove the bowl from the mixer and mold dough with your hands into a disk. Place disk on top of a piece of wax paper. Place another piece of wax paper on top of dough. Using a rolling pin, roll dough until it is 1/4 inch thick.

Using desired size of cookie cutter, cut dough and place cookies on top of reserved parchment lined baking sheet. Space cookies 1 inch apart, allowing room for spreading during baking. Keep molding and rolling dough and continue to cut into cookies. Once the baking sheet is full, place in freezer for 5 minutes to firm the dough.

Take loaded baking sheet from freezer and place directly in oven. Immediately lower temperature to 300. Bake for 18 minutes, or until cookies are golden brown.

Remove from oven and slide parchment paper with cookies directly onto baking rack to cool. Let cool for at least 2 hours. To store, place in air tight container, room temperature, for up to 7 days.