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350F, yield 24 3¼-inch cookies, two 7-inch tart shells
1) 1½ cup (7.5oz) all-purpose flour
1) 1/3 cup (1.5oz) whole wheat flour
1) ½ tsp. salt
1) ¼ tsp. ground cinnamon
2) 2/3 cup (6oz) unsalted butter, room temp.
2) ½ cup (4oz) firmly packed light brown sugar
2) 2 tbsp. honey

Combine (1) set aside.

Cream (2) 4-5min, then add dry ingredients (1) in three additions.

Form dough into disk, wrap in plastic, refrigerate 30min up to 2 days.

Roll dough ¼-inch thick, use 3¼" cookie cutter, ½-inch apart.

Bake at 350F for 10-12minutes.

Store in airtight container up to 2 weeks.

12 cookies = 1½ cup crumbs

Tart shells: ¼-inch thick, blind bake, prick all over the bottom and bake at 350F for 10minutes.