In a medium bowl and sift all purpose flour, cake, whole wheat flours, spices, salt and baking soda. At the end of sifting, the whole wheat flour left a lot of large flakes in my sifter. Leave that out. Break up any lumps of flour remaining in the sieve and add them to the bowl.

Place the butter, sugar and honey in the bowl of a stand mixer fitted with the paddle attachment.

Turn to medium-low speed and cream the butter until smooth. Scrape down the sides and bottom of the bowl.

Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined.

Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.

Transfer the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together into a 4-by-6-inch block.

Wrap in plastic wrap and refrigerate for at least 2 hours, or, preferably, overnight. Next morning take out the dough and place it in a parchment paper, cover with another parchment paper.

At first you need to make few pounds on the top of the dough. Roll them thin as much possible Original recipe asked for ⅛ inch thickness

. If necessary, push the trimmings together, refrigerate until firm, and reroll to make rest of cookies.

Using a cookie cutter cut them into desired shapes, and then chill the cut outs of cookies for about 5 minutes.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (standard). Line two sheet pans with Silpats or parchment paper.

Bake the cookies until golden brown about 17 minutes, reversing the positions of the pans halfway through baking. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely. I got about 3 dozen of 2 inch cookies.

Delicious before serving you can dust little powdered sugar if you want.