In a stand mixer fitted with the paddle attachment, cream the butter until smooth. Then add the powdered sugar and mix until completely lump-free, 3 to 4 minutes.
In a separate bowl, combine the whole-wheat flour, all-purpose flour, baking powder, cinnamon and salt. Whisk until combined.
In yet another bowl, combine the honey and milk, and whisk until the honey is dissolved, about 2 minutes.
Add half of the flour mixture to the creamed butter and sugar; mix for 1 minute. Then add half of the milk-honey mixture; mix until combined and smooth. Repeat with the remaining flour and milk-honey mixtures; the dough will be crumbly.
Take the dough out of the mixer bowl and knead to form a ball.
Place the dough between two sheets of plastic wrap or parchment paper and roll out to approximately 1/4-inch thick. Place on a cookie sheet and refrigerate for 24 hours to firm the butter.
Remove the chilled dough to a work surface dusted with sifted powdered sugar; roll to slightly thinner than 1/4 inch. Using 3-inch cookie cutter (shape of your choice), cut out cookies and place them on a parchment-lined cookie sheet.
With a fork, dock 4 to 7 sets of holes in each cookie, being careful not to poke all the way through. Return the cookies to the refrigerator for at least 30 minutes before baking.
Preheat the oven to 350 degrees F (325 degrees for convection). Bake the cookies for 14 to 20 minutes, rotating the cookie sheet halfway through. Remove and enjoy with marshmallows or cheese.
The most important thing to remember is to chill the dough completely before rolling the cookies--the butter has to be firm so the cookies won't spread.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.