Flour, butter and egg called for on cookie mix pouch for cutout cookies
1/4
cup Gold Medal™ all-purpose flour or whole wheat flour
2
tablespoons honey
2
tablespoons dark brown sugar
1/2
teaspoon ground cinnamon
Topping, if desired
2
tablespoons granulated sugar
1
teaspoon ground cinnamon
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Steps
1
In medium bowl, mix graham cracker cookie ingredients until well mixed. Divide dough in half; cover with plastic wrap, and refrigerate at least 1 hour but no longer than 8 hours.
2
In small bowl, mix topping ingredients; set aside.
3
Heat oven to 350°F. On floured surface, roll out half of the dough at a time to 12x9-inch rectangle 1/8 inch thick. Cut into 12 squares, 4 rows by 3 rows. Place on ungreased cookie sheets. Prick with toothpick or fork to look like holes in graham crackers.
4
Bake 8 to 12 minutes or until very lightly browned and slightly firm to the touch, rotating cookie sheets halfway through to ensure even baking. Repoke holes as necessary while warm. Cool on pan 1 to 2 minutes before removing to cooling rack; cool completely.
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