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Jennifer’s Graham Cracker Sandwiches
Recipe Summary
Yield: Makes 2 dozen sandwiches
Ingredients
Ingredient Checklist
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
Cook's Notes
Cookies without chocolate and jam can be stored at room temperature for up to 1 week; otherwise, 2 days.
Gallery
Jennifer’s Graham Cracker Sandwiches
Recipe Summary
Yield: Makes 2 dozen sandwiches
Gallery
Jennifer’s Graham Cracker Sandwiches
Jennifer’s Graham Cracker Sandwiches
Jennifer’s Graham Cracker Sandwiches
Recipe Summary
Yield: Makes 2 dozen sandwiches
Recipe Summary
Yield: Makes 2 dozen sandwiches
Yield: Makes 2 dozen sandwiches
Makes 2 dozen sandwiches
Ingredients
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
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.
Cook’s Notes
Cookies without chocolate and jam can be stored at room temperature for up to 1 week; otherwise, 2 days.
Reviews (3)
Add Rating & Review
24 Ratings
5 star values:
1
4 star values:
4
3 star values:
7
2 star values:
10
1 star values:
2
Reviews (3)
Add Rating & Review
24 Ratings
5 star values:
1
4 star values:
4
3 star values:
7
2 star values:
10
1 star values:
2
Add Rating & Review
24 Ratings
5 star values:
1
4 star values:
4
3 star values:
7
2 star values:
10
1 star values:
2
24 Ratings
5 star values:
1
4 star values:
4
3 star values:
7
2 star values:
10
1 star values:
2
24 Ratings
5 star values:
1
4 star values:
4
3 star values:
7
2 star values:
10
1 star values:
2
- 5 star values:
- 1
- 4 star values:
- 4
- 3 star values:
- 7
- 2 star values:
- 10
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
12/29/2010
I think it says to use a resealable plastic bag because they're cheaper than using a disposable decorating bag.
Martha Stewart Member
Rating: Unrated
12/29/2010
Much agreed with patcash- also why use a resealable plastic bag if you toss it out after cutting a [filtered] in it?
Martha Stewart Member
Rating: Unrated
12/27/2009
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.
Martha Stewart Member
Rating: Unrated
12/29/2010
I think it says to use a resealable plastic bag because they're cheaper than using a disposable decorating bag.
Rating: Unrated
Much agreed with patcash- also why use a resealable plastic bag if you toss it out after cutting a [filtered] in it?
Rating: Unrated
12/27/2009
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.
All Reviews for Jennifer’s Graham Cracker Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Jennifer’s Graham Cracker Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
