Graham Crackers

We are in the middle of Winter and this is the time I enjoy baking and trying new recipes.
I just hope that when Christmas time comes around and we are beginning the Summer season
I am just as motivated as in this chilly and wet Winter.

sprinkle with sugar before baking

Ingredients:

1 1/2 cups all-purpose flour

1/3 cup whole-wheat flour

1/2 teaspoon kosher salt

generous 1/4 teaspoon ground cinnamon

2/3 cup unsalted butter, at room temperature

1/2 cup firmly packed light brown sugar

2 tablespoons honey

Preparation:

1. Sift together both flours, the salt, and cinnamon into bowl. Set aside.

2. In the bowl of stand mixer fitted with the paddle attachment, combine the butter,

brown sugar, and honey and beat until fluffy, about 5 minutes.

3. Add the dry ingredients to the butter mixture in three additions, beating just

until combined after each addition. Wrap the dough tightly in plastic wrap

and refrigerate for at least 30 minutes before rolling, or for up to 2 days.

4. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

5. Unwrap the dough and place between two sheets of waxed paper. On a 

clean work surface, roll out to a thickness of about 1/4 inch. Using a 3 1/4-inch

round cookie cutter with a scalloped edge, cut out the graham crackers.

Arrange on the prepared baking sheet, placing the cookies about 1/2 inch

apart. Sprinkle with sugar. Bake until golden brown, 10 to 12 minutes. 

Transfer to a wire rack and let cool completely. They should snap crisply when cooked.

6. Gather up the dough scraps, reroll, and cut out to make more cookies.

Bake as directed and let cool. Store in an airtight container for up to 2 weeks.