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Graham Crackers

2 cups Frankie's All Purpose Flour
1/4 cup brown sugar
1/4 cup white sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1 large egg
3 tbsp butter
1 tsp vanilla
2 tbsp honey
1 tbsp molasses
3 tbsp milk

Preheat oven to 350F and line a cookie sheet with parchment paper.
In a large mixing bowl combine all of the dry ingredients (first 7 ingredients).  Then add in remainder of ingredients and mix well until a dough forms.

Divide the dough into two, to make it easier to work with.  Roll out on a well floured surface to 1/4 inch thick. Cut cookie shapes with a knife or divider. Score/dock each cookie with a fork or docker. Lightly score each cookie with a butter knife to give the classic graham cookie look.  
Place each cookie onto parchment paper line baking sheet leaving a space between each cookie to allow for expansion (these cookies do grow a little in the oven).
Bake for 12-14 minutes or until lightly golden brown. The cookies will be slightly soft to the touch. They will firm up when they cool.
Store in an airtight container at room temperature for up to a week or freeze for longer storage.

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