1 cup butter, softened
1/2 cup firmly packed dark brown sugar
2 Tbsp. Honey
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour (I have used plain whole wheat flour with good results)
2 tsp ground cinnamon, divided
3/4 tsp baking soda
1/2 tsp salt
3 Tbsp. granulated sugar
Preheat oven to 350 degrees. Line a 17 x 12 jelly-roll pan with parchment paper.
Beat butter and next 3 ingredients at medium speed with an electric mixer 1 minute or until fluffy.
Combine flours, 1 1/2 tsp. cinnamon, baking soda and salt in a large bowl; add to butter mixture, beating just until blended.
Use dampened fingertips to press dough into prepared pan. Cover dough with parchment paper; smooth surface of dough with bottom of a dry measuring cup. Remove and discard parchment paper. Combine remaining 1/2 tsp. cinnamon and 3 Tbsp. granulated sugar in a small bowl; sprinkle over dough. Using tines of a fork, score dough into 24 squares, pressing completely through dough with each indentation.
Bake at 350 degrees for 20 minutes or until browned and crisp. While crackers are still warm, score again. Cool completely in pan on a wire rack; break into individual crackers.
Yield: 2 dozen.