Christmas Crackers
Submitted by jodeenmarie
Christmas crackers are sweet honey-wheat holiday cookies stamped with cookie cutters and sprinkled with sugar. Makes 45 crispy-edged rectangles for gifting or dipping.
YIELD
45 crackersPREP
15 minCOOK
10 minREADY
30 minThese are Christmas crackers in the gingerbread-house sense, not the pop-and-crown party favors. Sweet, barely-crisp rectangles made from whole-wheat pastry flour blended with all-purpose, honey, brown sugar, and melted butter for a tender, biscuity snap.
The decoration trick is what makes them fun. Roll the dough into a big rectangle, score it into small rectangles with the dull edge of a knife, then press a holiday cookie cutter into each piece without cutting all the way through. You end up with a snowflake, star, or tree imprinted on each cracker, all baked from one sheet.
A sprinkle of sugar before baking gives them a light crackle on top. Break along the score lines once cool and you’ve got 45 rustic, honey-sweet cookies ready for the tin.
Kitchen Tips
- Roll the dough directly on the floured cookie sheet. Transferring a 15×12 inch rolled rectangle to a pan without tearing is nearly impossible, and this way it goes straight in the oven.
- Press the cookie cutter just firmly enough to imprint, not to cut through. Test on a scrap first. Pressing too hard causes the rectangles to separate before baking.
- Watch the edges closely. These go from lightly browned to burnt quickly because of the honey, pull them right when the edges just start to color.
Variations
- Dust with cinnamon-sugar instead of plain sugar for a warmer, more spiced version.
- Drizzle the cooled crackers with white or dark chocolate through the cutter imprints for a decorated finish.
- Fold in a half teaspoon of ground cardamom or 1 tablespoon of finely chopped rosemary for a grown-up holiday flavor.
Ingredients
Directions
In large bowl, with wire whisk or fork, beat butter, honey, brown sugar, and eggs just until blended.
With spoon, stir in whole-wheat flour and remaining ingredients except sugar.
Divide dough into 3 balls.
Wrap 2 balls in plastic wrap; refrigerate until ready to use.
Preheat oven to 350`F.
On floured large cookie sheet, with floured rolling pin, roll remaining ball of dough into a rectangle slightly larger than 15×13-inch.
Trim side to make 15×12 inch rectangle.
Using dull edge of knife, score rectangle lengthwise into 3 strips; score each strips crosswise into 5 rectangles.
Decorate center of each rectangle by pressing favorite holiday cookie cutter into dough by making sure not to cut all the way through.
(Use the same cookie cutter for all rectangles or choose as many different ones to decorate rectangles as you like.)
Sprinkle with 1 tablespoon sugar.
Bake 8 to 10 minutes until edges begin to brown.
Cool on cookie sheet on wire rack 2 minutes; slice onto rack to cook completely.
Repeat with remaining dough and sugar.
When cool, break each large rectangle into 15 smaller rectangle along scored line.
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