Graham Crackers
(From the 2001 Farmers Almanac)

1 C. white flour..............................3 T. cold butter, cut into small pieces

1-1/4 C. whole wheat flour............1/4 C. solid vegetable shortening

5 T. sugar......................................2 T. honey

1/2 t. salt.......................................1 T. molasses

1/2 t. baking soda..........................1/4 C. water, more or less

1 t. baking powder.........................1 t. vanilla

1/4 t. ground cinnamon

Combine all dry ingredients in a large bowl. Work in the shortening & butter with your fingers until the mixture has the consistency of coarse crumbs.

In a separate bowl, Mix the honey, molasses, water & vanilla. Sprinkle this mixture over the dry ingredients & toss with a fork until well-blended. Form the dough into a ball (if dough is too dry, sprinkle some more water on until you can form it into a ball). Cover & chill for several hours.

Cut the dough in half & let it sit for 15 minutes at room temperature. Sprinkle a piece of parchment paper with whole wheat flour. Roll out one of the dough pieces on the paper to about 7x15". If the dough cracks or breaks, just pinch the edges back together.

Prick the dough with a fork at 1/2 to 1" intervals; then cut dough into 2-1/2" squares. Use a spatula to move the squares to a large ungreased baking sheet. You can put them close together. Repeat with the other half of the dough. Bake in the center of the oven for 15 minutes at  350°, or until lightly browned on the edges. Remove crackers from the sheet before they are completely cool. Store in an airtight container at room temperature for up to a month. Yield: about 36 crackers.

For a sweeter treat: Sprinkle a mixture of cinnamon & sugar over the top of the crackers before baking.

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