Graham Cracker Cookies

1. Preheat oven to 350°. Prepare two cookie sheets with parchment paper. In the bowl of your stand mixer, cream together the butter and sugars. Add the egg and vanilla. Mix until light in color and creamy. Add in the dry ingredients and mix until completely combined. Portion out the dough into 12 even portions roughly 1/2 cup portions. Roll into a ball and gently flatten it with your palm until reminiscent of a hockey puck. Place 6 cookies per sheet. 

    

   Bake for 12-15 minutes, until the cookies are turning golden brown. Allow the cookies to cool on the pan for 10 minutes.

Honey Frosting and Drizzle

1. In the bowl of your stand mixer, cream the butter until fluffy. Add in powdered sugar slowly, followed by honey salt, and extract mixing until completely combined. Slowly thin to desired consistency with milk/cream.

    

   Add the frosting to a piping bag, cut the corner of the bag, or use pipping tip. Pipe the frosting onto the cookies in a spiral.  Then drizzle with honey in a zig-zag motion.