Whole grain, stone-ground flour gives these cookies a nutty aroma and taste. They're crisp and sturdy, ideal for making cookie garlands to take to a cookie swap.
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/3 cup honey
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup whole wheat graham flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sifted powdered sugar
1 teaspoon ground cinnamon
How to Make It
Beat butter at medium speed of an electric mixer until creamy; gradually add brown sugar and honey, beating well. Add egg and vanilla; beat well.
Combine flours, baking soda, and salt; gradually add to butter mixture, beating just until blended. Divide dough into four portions; shape each portion into a disc. Wrap in plastic wrap, and chill dough at least 1 hour.
Working with one portion of dough at a time, roll dough to 1/8" thickness on a lightly floured surface. Cut with a 3" star-shaped cookie cutter. Place cutouts on lightly greased cookie sheets. Using a plastic drinking straw, make a hole in center of each star, and twist the straw to remove tiny piece of dough.
Bake at 375° for 8 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks, and cool completely. Repeat procedure with remaining portions of dough.
Combine powdered sugar and cinnamon in a large zip-top bag; seal and toss to combine. Add cookies to bag, about 5 at a time, and shake gently to coat. Remove coated cookies from bag, and repeat procedure with remaining cookies. String cookies onto raffia or ribbon, if desired.