Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1
cup whole wheat flour
1
cup packed brown sugar
1/2
teaspoon baking soda
1/4
teaspoon salt
3/4
cup cold butter, cut into pieces
1/4
cup honey
1/4
cup milk
1
teaspoon vanilla
1/4
cup granulated sugar
2
teaspoons ground cinnamon
Preparation
In large bowl, mix both flours, brown sugar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs.
In medium bowl, mix honey, milk and vanilla. Gradually add to flour mixture, stirring with fork until dough forms. Divide dough in half; shape each portion into a flattened round. Wrap in plastic wrap; refrigerate 2 hours.
Heat oven to 350°F. In small bowl, mix granulated sugar and cinnamon. Unwrap dough. On lightly floured surface, roll each portion to 1/4-inch thickness. Cut with floured 2 1/2-inch round cookie cutter. On ungreased cookie sheets, place rounds 1 inch apart. If desired, reroll scraps for additional cutouts. Sprinkle with cinnamon-sugar. Bake 11 to 13 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
