Graham Cutout Cookies

I absolutely love fall, but it seems to fly by all too quickly.  One of the things I love doing with my little ones this time of year is collecting leaves, making leaf crafts, and getting to use our fall cookie cutters!  Have I mentioned I love cookie cutters?!  :)  Unfortunately, we missed our opportunity again to gather leaves when they were in all their glorious colors.  And with the rain we've had, they're too wet to bring in.  So, these edible leaves will have to suffice.  These cookies resemble a thicker graham cracker, lightly sweetened with cinnamon-powdered sugar, and are scrumptious with a cup of hot tea.  The original recipe from Southern Living calls for a star cutter, then you can use a straw to put a small hole in the top to string them up with a pretty ribbon.  Perfect for gift-giving or for a festive garland!  

1/2 cup butter, softened
1/2 cup packed light brown sugar
1/3 cup honey
1 large  egg
1 teaspoon vanilla extract
1-1/2 cups flour
1 cup whole-wheat graham flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup powdered sugar
1 teaspoon cinnamon

Using a stand mixer, beat butter at medium speed until creamy.  Gradually add the brown sugar and honey, combining well.  Add egg and vanilla and beat well.  In a small bowl, combine flours, baking soda, and salt; whisk well.  Gradually add to the butter mixture, beating just until blended.  Wrap dough in plastic wrap and refrigerate for at least 1 hour.  Preheat oven to 350 degrees.  Using small portions of dough at a time, roll out on lightly floured surface, about 1/8-inch thick.  Cut out with desired cookie cutters and place on lightly greased baking sheets.  Bake 8 minutes or until edges are lightly browned.  Allow to cool slightly, then remove to baking racks to cool completely.  Place powdered sugar and cinnamon in a gallon plastic bag.  Place 2 or 3 cookies at a time in bag and shake gently to coat.  Adapted from Southern Living.