Page 131 - Classic Cookies with Modern Twists

White rice flour, for rolling
3 tablespoons gr anulated sugar

1. In the bowl of a food processor tted with the met al blade,

combine the all-purpose and graham ours, brow n sugar, oats,
baking soda, cinnamon, and salt. P ulse several times to
combine, add the butter, and pulse until the mixture resembles
coarse cornmeal. In a small bowl, whisk together the honey,

milk, and vanilla and add all at once to the our mixture. P ulse
until the dough barely comes together.

2. Turn the dough out onto a piece of plastic w rap and use your
hands to gather it together to make a rect angle. Refrigerate until

ver y rm, at least 2 hours.

3. Preheat the oven to 350 degrees F. Line 2 baking sheets with
parchment paper. On a lightly rice-oured surface or between 2

sheets of plastic w rap or parchment paper, roll the dough ¼ inch
thick and cut 3-inch squ ares with a pizza cutter or a knife. For
tot al authenticity, score each square dow n the middle and pierce
with the tines of a fork. Place the squares on the baking sheets, 1
inch apart, and sprinkle with the granulated sugar. Bake for

about 25 minutes, rot ating the sheets half way through, or until
the cookies are rm, dr y, and golden brow n. Move the baking
sheets from the oven (leaving the cookies on the sheet) to a wire

rack to cool completely.

WITH A TWIST

Choc ol ate Graham Crackers: Add ¼ cup unsweetened
coc oa powder to the dr y ingredients and an additional 2
tablespoon s milk.