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Graham Roll-Out Cookies PRINT
- YIELD: 3 servings
Celtic Knot Cookie tutorial at http://www.sprinklebakes.com
Ingredients
| 2 | cups all purpose flour |
| 1½ | cups graham flour |
| 3 | tbsp. graham cracker crumbs |
| 1 | teaspoon baking soda |
| ½ | teaspoon salt |
| 1 | cup (2 sticks) unsalted butter, room temperature |
| 1 | cup(packed)light brown sugar |
| ½ | cup molasses |
| 1 | large egg |
| ½ | teaspoon vanilla extract |
Directions
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.
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