The perfect crunchy cookie for eating alone, used as an outer layer of an ice cream sandwich or ground up as a crust. Graham Cracker Cookies:
This cookie has a light taste. Because I am not a fan of molasses, I made this cracker by using honey and brown sugar. This is one of the cookies I served at my Red, White and Blue Ice Cream Sandwich Bar. Go visit to see what combos I used with this delicious easy to make crispy cracker/cookie.
2-1/2 cups plus 2 tablespoons flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild flavored honey, such as clover
5 tablespoons milk
2 tablespoons pure vanilla extract
Combine the flour, brown sugar, baking soda, and salt in a bowl.
Mix together using a mixer fitted with the paddle.
Add the butter and mix until the mixture is the consistency of a coarse meal.
Whisk together the honey, milk and vanilla.
Add to the flour mixture and mix on low until the dough barely comes together.
Lay out on a large piece of plastic wrap and dust it lightly with flour, then turn the dough out onto it and pat it into a rectangle about 1-inch thick.
Wrap it, then chill it until firm, about 2 hours or overnight.
On a well floured surface roll dough into about 1/4-inch thickness.
The dough will be sticky, so flour as necessary.
Cut dough into 36 (2 1/2-inch) circles.
Place the cracker on one or two parchment-lined baking sheets.
Preheat oven to 350 degrees.
Bake for 12 minutes, until browned and slight firm to the touch.
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