Graham Roll-Out Cookies PRINT
- YIELD: 3 servings
Celtic Knot Cookie tutorial at http://www.sprinklebakes.com
|2||cups all purpose flour|
|1½||cups graham flour|
|3||tbsp. graham cracker crumbs|
|1||teaspoon baking soda|
|1||cup (2 sticks) unsalted butter, room temperature|
|1||cup(packed)light brown sugar|
|½||teaspoon vanilla extract|
Sift flours, baking soda and salt, into large bowl. Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes. Add brown sugar; beat 1 minute. Add molasses; beat until fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low; beat in vanilla. Add flour mixture and graham cracker crumbs; beat on low speed just to blend. Gather dough into ball; wrap in plastic. Chill until firm, at least 4 hours and preferably overnight.
Sprinkle work surface with flour and roll out 1/2 of dough. Refrigerate unused portion. Cut into desired shapes with cookie cutters.
Position rack in center of oven; preheat to 350°F. Bake for 8-12 minutes. Decorate cookies as desired.