Graham Crackers

• 1 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour (graham flour)
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• Pinch of salt
• 4 ounces unsalted butter (1 stick), at room temperature
• 3 tablespoons light-brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon honey
• 1/2 teaspoon vanilla

1. Preheat oven to 350 degrees.
2. Sift together the flours, baking soda, cinnamon and salt, and set aside.
3. In a food processor or by hand, cream the butter and sugars together.
4. Add honey and vanilla.
5. Add the dry ingredients, and process or beat until a dough is formed.
6. Form dough into a rectangle and roll it very thin between two sheets of wax paper, to about 6 by 12 inches.
7. Then freeze until firm, about 20 minutes.
8. Remove top layer of wax paper and cut dough into 36 2-inch squares.
9. Place squares close together on a baking sheet.
10. Prick centers with tines of a fork.
11. If necessary, re-roll, chill, and cut any scraps.
12. Bake cookies 15 minutes, until they just begin to color.
13. Leave them on the baking sheet 10 minutes; then, transfer to racks to cool before using.

flour, flour, baking soda, cinnamon, salt, butter, lightbrown sugar, sugar, honey, vanilla

Taken from cooking.nytimes.com/recipes/993 (may not work)