Graham Cracker Cookie Squares Recipe

Ingredients

1

                        pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

Butter, egg and flour called for on cookie mix pouch for cutout cookies

1/4

cup Gold Medal™ all-purpose flour or whole wheat flour

2

tablespoons honey

2

tablespoons dark brown sugar

1/2

teaspoon ground cinnamon

2

tablespoons granulated sugar

1

teaspoon ground cinnamon

Preparation

In medium bowl, mix graham cracker cookie ingredients until well mixed. Divide dough in half; cover with plastic wrap, and refrigerate at least 1 hour but no longer than 8 hours.

In small bowl, mix topping ingredients; set aside.

Heat oven to 350°F. On floured surface, roll out half of the dough at a time to 12x9-inch rectangle 1/8 inch thick. Cut into 12 squares, 4 rows by 3 rows. Place on ungreased cookie sheets. Prick with toothpick or fork to look like holes in graham crackers.

Bake 8 to 12 minutes or until very lightly browned and slightly firm to the touch, rotating cookie sheets halfway through to ensure even baking. Repoke holes as necessary while warm. Cool on pan 1 to 2 minutes before removing to cooling rack; cool completely.

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