Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Jennifer's Graham Cracker Sandwiches 2.7 (24) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen sandwiches These wholesome treats are made with wheat germ and brown sugar. Fill the cookies with raspberry jam for a burst of fruit flavor (other fruit jams also work), and drizzled chocolate adds an indulgent finish. Ingredients 1 ½ cups all-purpose flour, plus more for parchment 1 cup whole-wheat graham flour ½ cup toasted wheat germ 1 teaspoon ground cinnamon ¾ teaspoon baking soda ½ teaspoon salt 8 ounces (2 sticks) unsalted butter, softened ⅔ cup packed light-brown sugar 2 tablespoons honey 2 ounces bittersweet chocolate, melted ½ cup raspberry jam Directions Whisk together flours, wheat germ, cinnamon, baking soda, and salt. 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. 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. 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. Transfer dough on parchment to baking sheets. Bake until golden brown, 17 to 19 minutes. Let cool on sheet. Break cookies at perforations. 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 Notes Cookies without chocolate and jam can be stored at room temperature for up to 1 week; otherwise, 2 days. Rate it Print