Adjust the oven rack to the top third of the oven. Line a cookie sheet with parchment paper. Preheat to 350° F. In a small bowl, combine the flours, baking powder and salt.

Melt the butter in a small saucepan over low heat. Cook about 1 minute, stirring until the butter turns a nutty brown. Transfer to a mixing bowl (I used a Kitchenaid). Add the sugar and oil. Beat for 1 minute on medium speed.

Add the egg and vanilla, beat for 2 minutes on medium-high speed. Add the flour mixture and mix on low speed until just combined.

Divide the dough in half. Working with one half at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut out cookies with small (about 2- to 2 1/2-inch) circle cookie cutter (I used a glass cup). Place the cookies about 1/2 inch apart on the prepared baking sheets.

Bake 5-7 minutes until slightly golden on the edges (do not overbake). Let sit on cookie sheets 1 minute, then transfer with spatula to wire racks. Repeat until all dough is used. Cool completely.

To assemble: combine yogurt and juice in a small bowl and stir. Spread cooled cookies with yogurt. Arrange fruit on top as desired and serve. Enjoy!!