Graham Cracker Sablé Cookies Recipes

ART'S GRAHAM CRACKER COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
• Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
• Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.

GRAHAM CRACKER COOKIES

Steps:

• Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
• Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
• Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.

ALMOND GRAHAM CRACKER COOKIES

Steps:

• Line a large (rimmed) cookie sheet with foil.
• Gently cut graham crackers in half. Place in a single layer on foil.
• Melt butter and sugar in a saucepan on medium-high heat. Bring to a rolling boil.
• Add almonds and boil until syrup is bubbly.
• Pour mixture over graham crackers and bake at 350 degrees for 5-7 minutes until syrup is bubbly again.
• When slightly cooled, separate with a knife.

GRAHAM CRACKER SABLé COOKIES

Steps:

• Combine the butter, graham cracker crumbs, and sugar in the bowl of a standing mixer fitted with the paddle. Beat at medium speed until crumbly. Add the flour and eggs and mix on low speed just until blended.
• Dump the dough onto a floured work surface and shape it into a brick. Wrap in plastic and refrigerate for at least 1 hour.
• Heat the oven to 375°F or 350°F on convection. Line a baking sheet with a Silpat or parchment.
• Roll the dough between two sheets of parchment to 1/8 inch thick. Cut with a 2 1/2-inch cutter and place on the baking sheet. Reroll the scraps and cut out a few more rounds.
• Bake until golden, 12 to 13 minutes. Let cool.