This is my first time baking graham crackers but will not be my last. This recipe is the one that I will always make! I was thrilled to find a recipe with whole grain flour and pure honey for the sweetener. I often use half whole wheat and half all-purpose flour for cookies because using all whole wheat flour usually makes them too dense. However, using 100% whole wheat flour for this recipe makes a wonderful graham cracker texture. For extra flavor, I stirred in one teaspoon of vanilla extract into the butter and honey mixture. Instead of greasing the baking sheet, I cut a piece of parchment paper a couple inches larger than my 17 by 11 inch baking sheet. On the ungreased parchment paper, I rolled the dough into an 1/8 inch thick, 16 x 10-inch rectangle. Using a pizza cutter, I cut twenty 4" by 2" rectangles by first slicing the dough into four 16-inch-long-strips; then, slicing across the strips to make four 4-inch-long-rectangles. Leaving the precut dough intact on the parchment paper, I placed the whole thing on my baking sheet and baked for ten minutes. Next, I transferred the parchment paper with baked dough to a wire rack. After cooling for two minutes, I gently pulled the rectangular crackers apart along the precut lines. They perfectly tore along the precut lines like a perforated stamp. Since the dough was still soft and pliable after being cooked, I thought it may need to be baked for longer. However, once the individual Whole Wheat Graham Cracker Cookies were fully cooled on the wire racks, they became crisp. My favorite way of eating graham crackers is dipping them in a tall glass of cold milk until they become almost soggy and then nibbling on them. Plus, they make the milk taste sweet like cinnamon and honey. Thank you, mommymakeit4u, for a healthy yet delicious cookie recipe!