You Asked for It: C. Adam’s Bakery Cinnamon Heart Grahams

Jennifer Thorsch, Santa Barbara, Calif., requested the recipe for a cookie from C. Adam’s Bakery, located in the Public Market.

She wrote: “I am interested in obtaining the recipe for the cinnamon graham roll out cookie at the C. Adam’s. They are delicious and the perfect accompaniment with a cup of tea. Would the bakery be willing to share the recipe?

“P.S. We have a cottage on Lake Beulah and we love Wisconsin.”

 Lisa Crum, owner, sent the recipe.

She wrote: “When I started C. Adam’s it was to continue the tradition of scratch baking.  I wanted to share the passion I have for baking with others who wanted to learn.  Little did I know that I would learn so much more than I would teach. 

“I have been given the chance to bake with and learn from so many talented, and wonderful people throughout the years who were just as passionate as me.  I know that as long as there are people with the love for baking at C. Adam’s, it will live on forever.  Enjoy one of our favorites, a graham cracker in the shape of a heart….very fitting.”

C. Adam’s Bakery Cinnamon Heart Grahams

Recipe tested by Joanne Kempinger Demski

Makes about 2 ½ dozen

• 6 tablespoons (¾ stick) unsalted butter, room temperature
• 2 1/3 cups flour 
• ¾ cup plus 2 tablespoons packed brown sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• 3 tablespoons honey
• ¼ cup whole milk
• 1 tablespoon vanilla extract
• Cinnamon garnish: about ¼ cup sugar mixed with ½ teaspoon ground cinnamon

In a stand mixer, beat butter until soft. In a bowl, combine flour, brown sugar, salt and baking soda and gradually add to butter, beating just until combined. Scrape bowl and add remaining ingredients. Mix until combined.

Preheat oven to 350 degrees.

Roll dough out to 1/8-inch thickness and cut with a 3 ½-inch heart-shaped cookie cutter. Gather excess dough and roll out again, repeating until dough is gone.

Place cutouts on a baking sheet lined with parchment. The cookies don't spread much, so you will need to leave only a little space.

Combine cinnamon and sugar and generously top each cookie with the mixture.

Bake in preheated oven 12 to 15 minutes or until cookies are firm and just starting to brown. Let cool on cookie sheets 2 to 3 minutes, then transfer to a rack to cool completely.

To request a recipe, write “You Asked for It,” Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371 or email jdemski@journalsentinel.com. Requests must include complete restaurant name, address and phone number (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Column compiled by Joanne Kempinger Demski.