180 grams of all purpose flour
80 grams of whole wheat or graham flour
55 grams of brown sugar
25 grams of granulated sugar
3/4 teaspoon of ground cinnamon
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of kosher salt
84 grams of cold unsalted butter
45 ml whole milk
3 tablespoons of honey
1 teaspoon of vanilla extract
Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Place the flours, sugars, baking powder, baking soda, salt and cinnamon in a bowl of a food processor and pulse 5-6 times. (Figure 1)
Cut the butter into ½” dice and add to the flour mixture. (figure 2)
Pulse until the mixture looks like bread crumbs. (figure 3)
Combine the milk, honey and vanilla extract and add it to the flour/butter mixture.
Pulse until the mixture starts to come together. Dump the dough out onto a lightly floured surface and form into a rectangle. Cut the rectangle in half and place one piece of dough on a piece of parchment paper and flatten slightly. Place another piece of parchment on top and roll into rectangle approximately 11” x 8” to a thickness of 1/8”. Repeat this step with the remaining dough. (Figure 4)
Place the sheets of dough on a half sheet pan and freeze for 60 minutes.
Remove from the freezer and cut out 12 - 2 1/2” squares. Work quickly because you want the dough to remain cold. If the dough starts to soften return to the freezer for 15 minutes. (Figure 5)
Place the cookies on a parchment lined baking sheet and prick with fork and sprinkle with a small bit of granulated sugar. (Figure 6)
Bake at 350 degrees for 15-17 minutes.
Makes 2 dozen cookies.