I routinely reach for your White Whole Wheat flour, rarely using AP ... have been making cut=out cookies with 100% WWW for many years. Grade schoolers never sent any back :) The one place I haven't tried the switch is cookie-press cookies. I do find the edges of the cut=outs ever-so-slightly ragged, and though the cookie-press recipe is EXACTLY the same (you just don't chill the dough), the shapes need to come out nice and smooth. Have courage and take the plunge ... unless you line 'em up side by side, I'll bet no one notices at all (except occasionally folks say the WWW cookies taste even better than the same recipe made with AP flour ... butterscotch brownies a heavy winner of that compliment)

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