Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Alphabet Cookies 3.2 (19) Add your rating & review 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 July 18, 2018 Print Rate It Share Share Tweet Pin Email Yield: 80 cookies Ingredients 1 cup graham flour 1 cup whole-wheat pastry flour 1 cup all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup (1 stick) unsalted butter, room temperature ½ cup firmly packed light-brown sugar ¼ cup honey 1 teaspoon pure vanilla extract ½ cup milk Directions Into a medium bowl, sift together graham flour, whole-wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on low speed for 1 minute. Add honey and vanilla, and beat to combine. With the mixer on low speed, add the flour mixture in two additions, alternating with the milk and beginning and ending with the flour. Divide the dough into thirds, and roll each third to a 1/8-inch thickness between two sheets of parchment paper. Stack the dough on a baking sheet, and freeze for 1 hour. Preheat oven to 300 degrees. Line baking sheets with Silpats or parchment paper. Remove 1/3 of the dough from freezer. Gently remove top sheet of parchment paper. Flip package onto a prepared baking sheet. Peel off and discard the remaining piece of parchment paper. Cut out cookies using 3-inch alphabet cutters. Transfer cookies to prepared baking sheets. Re-roll and cut any dough scraps between parchment paper. Bake until lightly browned, 20 to 25 minutes. Repeat with remaining dough. Remove cookies to wire racks to cool completely. Rate it Print