7 oz all-purpose flour, plus extra for rolling
6 oz graham flour
1 teaspoon baking soda
1/2 teaspoon salt 1 cup unsalted butter, at room temperature
2/3 cup dark brown sugar, packed
3 tablespoons honey
To make the dough:
1. In a large bowl, whisk together the flours, baking soda, and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and honey on medium-high until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
3. Add in the flour mixture and mix on low speed until the dough comes together, about 30 seconds. At this point, the dough will look crumbly but when squeezed between your fingers, it will form together.
4. Transfer the dough to a piece of plastic wrap, form it into a 7×7-inch square, wrap it tightly, and refrigerate it for at least 2 hours. This can be done up to 5 days in advance.
5. Before continuing, allow the dough to sit at room temperature for at least 20 minutes before attempting to roll.
To make the cookies:
1. Preheat the oven to 350 degrees.
2. Line baking sheets with parchment paper.
3. On a lightly floured surface, roll out the dough to 1/8-inch thick and cut into 3x3 squares.
4. Keep the dough chilled to prevent from spreading.
5. Bake for 11-18 minutes rotating the cookie sheet after 7 minutes.
6. Cool on the sheets on wire racks for 2 minutes before transferring them to the racks to cool completely.
Labels: Kitchen Couture(recipes)