This recipe called for "Graham Flour" which I'd never heard of. But hey, they've got to be called graham crackers for a reason. So i looked at the selection at a normal grocery store, just to be sure, and there was none to be found. I went to our local "hippy organic tree hugger" grocery store. Lo and behold, it was there.
It was around three dollars, so pretty cheap for a random ingredient. The recipe begins with sifting 2 cups AP flour, 1 1/2 cup graham flour, 1 tsp baking soda, 1/2 tsp salt together. Add 3 tbsp crushed graham cracker cookie crumbs.
Using an electric mixer, bring 1 cup (2 sticks) of butter to room temperature. Whip until light and fluffy. Add 1 cup of packed brown sugar and beat until light and fluffy again.
Add 1/2 cup of unsulfured molasses and beat until light and fluffy. Add 1 whole egg and 1/2 tsp vanilla. Mix until incorporated.
In thirds, add the flour mixture. Mix on low speed and try not to over mix. Gather the dough into a ball and put in the refrigerator for four hours to, preferably, overnight. I left it in there for a day, and that might be why I had a hard time working with the dough. By this point, Tiny Chef had gone home, so the photos are a bit better.
The hand in the background belongs to my werewolf boyfriend. Jealous? That's right, we both know you are. Lol. Roll the dough out onto a floured surface. You don't need much additional flour to keep the dough from sticking. Basically, play with it like play-dough that decided to be a bitch.
Position the shelf in the middle position and then heat the oven to 350. Bake for anywhere from 8 to 15 minutes. I give such a wide range on this because it depends on the shapes you make.
These cookies taste sort of like gingerbread. Sprinkle Bakes suggests serving them covered in powdered sugar, but I hate adding needless sugar to such a mellow cookie. So, I coved them in peanut butter! It adds to the flavor without overtaking it.