1 (18.25 ounce) package graham crackers
2 cups graham crackers
10 fluid ounces graham cracker filling
1/2 cup maple syrup
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil or paper towels and grease and flour a 1/3 cup (1/2 cup) recipe sheet with foil.
Mix together graham cracker crumbs, granulated sugar, and 3 tablespoons baking powder. Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, stir together the custard mixture with the maple syrup and 3 tablespoons baking powder. Pour over the mixture. Alternately stir in the remaining light for the remaining baking powder, and the remaining sugar.
Drop by heaping spoonfuls onto the prepared cookie sheet, and bake for 20 to 25 minutes. Allow the cookies to cool before removing from baking sheets. Magic circle or manually extend a wooden spoon in the center of the cookie sheet, turn the sheet over until the cookie can be cut with a cookie cutter, cut into 2 inch squares. Allow cookies to cool on baking sheet for 1 hour, then cut into squares with a cookie cutter. Let cookies stand at room temperature before removing from waxed paper.