MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Breads
       Yield: 24 crackers
       1 c  Flour, all-purpose
     3/4 c  Flour, whole-wheat
     1/2 c  Flour, rye; plus additional
            -for rolling out the dough
       5 T  Sugar
     1/2 ts Salt
     1/2 ts Baking soda
       1 ts Baking powder
     1/4 ts Cinnamon, ground
       3 T  Butter, unsalted; chilled &
            -cut into small bits
     1/4 c  Solid vegetable shortening
       2 T  Honey
       1 T  Molasses
     1/4 c  ;Water, cold
       1 ts Vanilla extract
   Blend the all-purpose flour, whole-wheat flour, rye flour, sugar, salt,
   soda, baking powder, and cinnamon in a bowl.  With a pstry blender or
   your fingertips, work in the buter and shortening until small, even
   particles are formed.
   Mix together the honey, molasses, water and vanilla extract in a small
   bowl. Sprinkle gradually into the dry ingredients, tossing with a fork
   until the liquid is evenly incorporated.  Press the dough together into
   a ball.  It may be crumbly, but do not add water.  Wrap in plastic and
   chill for several hours or overnight.
   Preheat the oven to 350 F (175 C).
   Halve the dough.  Let soften about 15 minutes.
   Sprinkle a sheet of waxed paper sparingly with rye flour, place one
   piece of the dough on top and flatten it with a rolling pin. Sprinkle
   lightly with rye flour and top with another sheet of waxed paper.  Roll
   out to form a rectangle roughly 7x15 inches, rolling slowly and with
   even pressure so the crumbly dough does not break.
   Peel off the top sheet of waxed paper and prick the dough all over at
   1/2 to 1 intervals, using a skewer, sharp-tined fork or a puff-pastry
   pricker if you have one.  Cut into approximately 2-1/2 squares.
   Transfer the squares to a large, ungreased baking sheet with a spatula,
   placing them very close together (almost touching).
   Repeat the process with the remaining piece of dough.  Re-roll and cut
   the scraps.
   Bake the crackers in the middle level of the oven for about 15 minutes
   or until they brown lightly on the edges. Remove to a rack and let cool
   completely, then store airtight.  Keep for at least 24 hours before
                                   -- Better Than Store-Bought
                                      by Schneider and Colchie