The dough for these cookies can also be used to make a delicious crust for pies and tarts, such as the Key Lime Tart on page 261; try it for cheesecake, as well.
Recipe information
Yield
makes 4 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. In a medium bowl, whisk together both flours, baking soda, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle, beat butter, brown sugar, and honey on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. With mixer on low, add the flour mixture; beat until just combined.
Step 2
Turn out the dough onto a lightly floured surface. With a knife or bench scraper, cut dough into four equal pieces. Roll out each piece between two sheets of parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick. Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
Step 3
Remove two sheets of dough from freezer. Using a fork, pierce each piece in a decorative pattern.Transfer dough (on parchment) to a large baking sheet. Bake, rotating halfway through, until crackers are deep golden brown, 15 to 18 minutes. Repeat with remaining dough. Transfer to a wire rack to cool completely before breaking crackers along perforated lines. Crackers can be kept in an airtight container at room temperature for up to 5 days.
