In a medium-sized bowl combine the flours and salt. Set aside.
In your stand mixer, add the cream cheese and beat until light and fluffy.
Add the butter and repeat, mixing until the two are well combined.
Add the fine-grain natural sugar and continue to mix until well incorporated.
Add the flour mixture to the butter mixture, and stir until the two are just combined (be careful not to over-mix). The dough should no longer be dusty looking.
Turn the dough out onto the counter, knead once or twice to bring it together, shape into a ball, flatten, wrap in plastic and chill it in a refrigerator for at least an hour
Heat your oven to 350° F, and arrange the racks in the top and bottom thirds.
Line a couple of baking sheets with parchment paper
When you're ready to roll out your cookies, do so on a lightly floured work surface.
Roll the dough out to ¼" thickness, and cut into shapes with the cookie cutter of your choice.
Place on the prepared baking sheets an inch apart, and sprinkle each cookie with a bit of large-grain sugar.
Bake for six or seven minutes, just until cookies are fragrant, and getting a bit golden at the edges (avoid over-baking, or they'll come out on the dry side)
Allow to cool, and dust the cookies with a bit of powdered sugar.