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Jennifer's Graham Cracker Sandwiches

"I've liked graham crackers since I was a kid," Jennifer Aaronson says. And so these wholesome treats, made with wheat germ and brown sugar, were born. Jennifer fills the cookies with raspberry jam for a burst of fruit flavor (other fruit jams also work), and drizzled chocolate adds an indulgent finish.

  • Yield: Makes 2 dozen sandwiches
Jennifer's Graham Cracker Sandwiches

Source: Martha Stewart Living, December 2009

Ingredients

  • 1 1/2 cups all-purpose flour, plus more for parchment
  • 1 cup whole-wheat graham flour
  • 1/2 cup toasted wheat germ
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, softened
  • 2/3 cup packed light-brown sugar
  • 2 tablespoons honey
  • 2 ounces bittersweet chocolate, melted
  • 1/2 cup raspberry jam

Directions

  1. Whisk together flours, wheat germ, cinnamon, baking soda, and salt.

  2. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in honey. Scrape down sides of bowl. Add flour mixture, and beat until combined.

  3. Turn out dough, and divide in half. Shape dough into 2 balls. Wrap each in plastic, and refrigerate for 20 minutes. Roll out each ball into a rectangle (1/8- to 1/4-inch thick) on a floured piece of parchment. Refrigerate until firm, about 30 minutes.

  4. Preheat oven to 350 degrees. Using a fluted pie cutter, mark 24 rectangles (each 1 1/2 by 2 3/4 inches) on each dough sheet, scoring but not cutting all the way through. Prick dough with a fork to create dotted lines. Freeze until firm, about 30 minutes.

  5. Transfer dough on parchment to baking sheets. Bake until golden brown, 17 to 19 minutes. Let cool on sheet. Break cookies at perforations.

  6. Transfer chocolate to a resealable plastic bag. Cut a tiny opening in 1 corner. Transfer half the cookies to a wire rack, and drizzle with chocolate. Refrigerate until set, about 20 minutes. Spread 1 teaspoon jam on underside of each remaining cookie; top with decorated cookies.

Cook's Note

Cookies without chocolate and jam can be stored at room temperature for up to 1 week; otherwise, 2 days.

Reviews (3)

  • RochelleGG 29 Dec, 2010

    I think it says to use a resealable plastic bag because they're cheaper than using a disposable decorating bag.

  • carabau 29 Dec, 2010

    Much agreed with patcash- also why use a resealable plastic bag if you toss it out after cutting a [filtered word] in it?

  • patcash 27 Dec, 2009

    Maybe the graham crackers are of a better quality then the kind you buy ready made, but I have made my own graham cracker cookies since I was a kid using the boxed crackers and I make a buttercream frosting and stir in peanut butter and put between the crackers. Everyone loves them and are a good thing for days you crave something sweet and don't feel like baking or have the time.

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