1 c. white flour, sifted
2 c. fine whole wheat flour, fork stir well to aerate before measuring
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 lb. butter
1 tsp. vanilla
1/2 c. dark brown sugar, firmly packed
1/4 c. honey
1/2 c. milk

Stir together the flours, leavenings, salt and cinnamon. In the large bowl of an electric mixer, beat together well the butter, vanilla, brown sugar and honey. On low speed beat in the flour mixture in 3 additions, alternately with the milk, just until smooth each time. If completely smooth, turn out onto a smooth surface and knead briefly with the heel of your hand. Form into an even flat rectangle. Wrap tightly with plastic film and chill 2 to 3 hours or overnight. Quarter the dough and work with one portion at a time; keep remainder chilled. On a prepared pastry cloth, with a prepared stockinet- covered rolling pin, roll out portion to a 15 x 5 inch rectangle. Cut into 5 x 2 1/2 inch rectangles. Draw the back of a knife across the center of each to mark (not cut) into two 2 1/2 inch square. With a wide metal spatula, place 1 inch apart on ungreased cookie sheets. With a fork prick at 1 inch intervals in even rows. Bake in a preheated 350 degree oven until lightly colored, 12 to 14 minutes. Makes 2 to 2 1/2 dozen double crackers.