Honey Graham Cracker Cookies

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Honey Graham Cracker Cookies
Makes 60 cookies
1 & 1/2 cup all-purpose flour
1 & 1/2 cup whole-wheat flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup brown sugar
6 tablespoons butter
1/2 cup honey
1/3 cup water or milk
1/4 cup sugar
1 teaspoon cinnamon
Heat oven to 325F.

First, spray the pan with cooking spray, line with a sheet of wax paper, then coat the wax paper with cooking spray.
In a small bowl mix water, sugar and honey and set aside. In another bowl mix flours, salt and baking powder. Add the butter to the flour mixture in bits and cut into the flour until the mixture resembles coarse crumbs. Form a well in the center of the flour and add the honey mixture into the well. Mix well until a ball of dough begins to form. Using your hands, gather dough and gently knead together a couple of times.If dough is dry, add water.
Divide dough into 2 equal parts. Use a rolling pin to roll the dough between the two pieces of parchment paper to 10x12 inch rectangle. Use a pizza cutter or knife to trim the rolled-out dough into a large rectangle. Then cut the square-shaped dough into 2-inch square and poke with a fork in center of each cracker. Gently transfer cracker cut-outs to the parchment-lined baking sheet. (You may need to use a metal spatula to lift the cut-outs so they don’t lose their shape.)
Mix sugar with cinnamon and sprinkle each cookie. Bake for 15-18 minutes. Remove from oven and allow crackers to cool slightly on baking sheet. Then, transfer them to a wire rack to cool completely. Store in an airtight container for up to one week in pantry, or in freezer for one month.