Graham Cookies

Cream together brown sugar and Crisco in a large mixing bowl until light and fluffy, about 2-3 minutes.

Beat in the egg yolk and vanilla extract until well combined.

Sift the graham flour into a separate bowl and reserve the bran that remains in the sifter.

Add the sifted graham flour and salt to the creamed mixture, alternating with the milk in two additions, stirring until just combined.

Fold in the reserved graham bran gently until the dough is evenly mixed.

Roll the dough out on a lightly floured surface to about ¼-inch thickness.

Cut the dough into desired cookie shapes using a knife or cookie cutters.

Place cookies on an ungreased baking sheet, spacing them about 1 inch apart.

Bake in a preheated 350°F oven for 10-12 minutes until the edges are light golden brown.

Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.