7 tablespoons unsalted cold butter, cut into cubes
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.
In a separate bowl; whisk together the honey, milk and vanilla.
Add the honey mixture 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 desired shapes I used a 2 1/2-inch round cookie cutter.
Use a 3/4-inch heart and cut in one corner.
Place the cracker on one or two parchment-lined baking sheets.
Chill until firm, about 30 to 40 minutes in the refrigerator for 15 to 20 minutes in the freezer.
Preheat oven to 350 degrees.
Bake for 15 minutes, until browned and slight firm to the touch.
While the cookies are still hot, you may have to cut the heart out again (mine closed).
Cool completely and place on the filled half pint jars.