⁃Whisk together the flours, baking powder, and salt in a separate bowl and set aside.

⁃In a mixer, cream the butter and sugar together, about 3 minutes.

⁃Beat in the egg, then the vanilla.

⁃Add the dry ingredients and beat until everything is just combined

⁃Wrap the dough in plastic film and refrigerate for at least 2 hours or overnight.

⁃Preheat oven to 350 degrees F.

⁃Line 2 baking sheets with parchment paper.

-Roll the dough out on a floured surface. Cut out the cookies with a large shamrock-shaped cutter and place them on a baking sheet.

-Transfer the other half the cutouts to the parchment-lined baking sheet. Use a small shamrock cutter to cut shapes in the large shamrock cutout.

-NOTE: Place the cutout cookies and the solid ones on different baking sheets. They will have different baking times. The cutout ones will bake aster.

-Place the entire cookie sheets in the freezer for 10 minutes before transferring to the oven. This will prevent the cookies from spreading.

-Bake the solid cookies for 8 minutes. Bake the cookies with the cutouts for 6 minutes or until just slightly golden around the edges.

-Transfer to a wire rack and let cool completely.

-Spread the solid cookie (the one without the cutouts) with a layer of jam or jelly.

-Place the decorated cutout cookie on top of the jelly covered cookie.

-Plate and serve.