Homemade Animal Graham Crackers

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 1/3 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 1 tbsp Vanilla
  • 1 1/3 cups Whole wheat flour

• Dairy

  • 1/2 cup Butter

• Tools & Equipment

  • 1 Reynolds parchment paper

Found on reynoldskitchens.com

Description

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup honey
• 1 egg
• 1 tablespoon vanilla
• 1 1/3 cups all-purpose flour
• 1 1/3 cups whole wheat flour
• 2 teaspoons ground cinnamon, divided
• 1 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 2 teaspoons packed brown sugar
• Reynolds® Parchment Paper

Directions

• Step 1 LINE two cookie sheets with Reynolds® Parchment Paper; set aside. Step 2 BEAT butter with an electric mixer in a large bowl on medium speed for 30 seconds. Add 3/4 cup brown sugar and honey. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in the all-purpose flour, whole wheat flour, 1 teaspoon of the cinnamon and baking soda until well combined. Step 3 DIVIDE dough into four portions. Wrap each portion in parchment paper and chill about 1 hour or until easy to handle. Step 4 COMBINE remaining 1 teaspoon cinnamon and 2 teaspoons brown sugar in a small bowl; set aside. Step 5 PREHEAT oven to 350°F. Place one potion of dough on a lightly floured sheet of parchment paper; turn dough to coat both sides with flour. Place another sheet of parchment paper over dough and roll dough between the two sheets to ¼-inch thickness. Cut out shapes with 1½-inch animal cookie cutters. Place 1-inch apart on prepared cookie sheets. Sprinkle lightly with brown sugar mixture. Step 6 BAKE 8 to 10 minutes or until edges are firm and just starting to brown. Slide parchment paper with cookies onto a wire rack; cool completely.