Though these buttery, cookie-like crackers were designed for the Ultimate S'more, they taste good enough to eat on their own. The recipe comes from Cindy Pawlcyn, chef-owner of Mustards Grill in Napa as well as Cindy's Backstreet Kitchen and Go Fish (both in St. Helena, California).
3/4 cup butter, at room temperature
1/3 cup packed light brown sugar
1/4 cup granulated sugar
1 tablespoon honey
1 1/4 cups all-purpose flour
1/3 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
How to Make It
Beat butter, sugars, and honey in a large bowl with a mixer until smooth. In another bowl, mix dry ingredients. Add to butter mixture and beat until blended.
Divide dough in half and roll each half between 2 sheets of parchment paper into an even 10- by 12-in. rectangle. Slide each set onto a baking sheet and freeze until firm, about 10 minutes. Preheat oven to 300°.
Pull off top parchment. Cut dough on pans into 2 1/2- by 4-in. rectangles. Bake until deep golden brown, 13 to 18 minutes; swap pans halfway through. Cut crackers again on lines.
Let crackers cool on pans 2 to 3 minutes. Separate pieces and transfer to cooling racks.
Make ahead: Up to 1 week, airtight; or freeze up to 2 months.
Note: Nutritional analysis is per cracker.
Mustard Grill in Napa; Cindy's Backstreet Kitchen and Go Fish, both in St. Helena, CA