“I’m not perfect, but I’m perfect for you.”
In making holiday cookies, I didn’t bother to add more flour under the dough as I rolled it out on the counter. This caused them to stick and as I used a spatula to scrape them off the counter to the baking sheet, I noticed that even though they still maintained the general star shape, none of them were perfect. And that made them perfect! Imperfectly perfect.
I’ve always liked imperfections, but if you like them more uniform, just make sure you dust the surface you roll the cookie dough on, and be a little more careful in rolling out the dough so that they are all uniform in thickness. I happen to like that some were thinner than others, so they got darker a little faster than others. I made about
20 40 cookies.(I didn’t realize that I halved the dough and wrapped the other half in plastic and stored it in the fridge. Ha! I was actually kinda bummed it only made 20 cookies, so it’s nice to know it makes a lot more!
Graham Cracker Dough
2 sticks unsalted butter, room temp.
1/4 cup honey
1/2 cup brown sugar
2 cups whole wheat flour
1/2 cup all purpose flour, plus more for dusting
1 teaspoon salt
Preheat oven to 325 degrees F. Cream butter with honey and sugar until light and fluffy, using a handheld mixer, or stand mixer with paddle attachment. In a medium bowl combine and mix flours and salt with a whisk, then add to butter/honey/sugar until just combined. On a smooth surface, dust flour and roll out dough with a rolling pin, to about 1/4-inch thickness. Cut out star shapes, or you can use any other cookie cutter shapes. Place cut out shapes on baking sheet and bake for about 14 minutes. More if you like your cookies darker.
*I forgot to mention one other thing. You know how sometimes raw cookie dough, usually chocolate chip dough, can be so irresistible to nibble on? Well this graham cracker dough, uncooked, is at least 10 times more irresistible! I’m not kidding. I think it’s the full tablespoon of salt in the recipe.
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