Honey-wheat Cookies (dorie Greenspan)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 3/4 cups all purpose flour
• 1 cup wheat germ
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 2 teaspoons grated lemon zest
• 8 tablespoons unsalted butter, at room temperature (1 stick)
• 1/2 cup honey
• 1 large egg

Recipe

• 1 whisk together the flour, 1/2 cup of the wheat germ, the baking powder and salt. working in the bowl of a stand mixer or in a large bowl,run the sugar and lemon zest together with your fingers until the sugar is moist. add the butter and, using the paddle or whisk attachment of a hand mixer, beat on medium speed for about 2 minutes, until creamy or smooth. add the honey and beat for another minute or two. add the egg and beat for about 2 minutes more, until you have a smooth, light , fluffy mixture. reduce the mixer speed to low and add the dry ingredients in 2 portions, mixing only until each addition disappears. scrape the dough out onto a large piece of plastic wrap and wrap well. chill the dough for at least 2 hours, or for up to 2 days.
• 2 getting ready to bake: center a rack in the oven and preheat the oven to 350°f line two baking sheets with parchment or silicone mats. put the remaining 1/2 cup wheat germ into a bowl. remove the chilled dough from the fridge and, working with a spoonful of it at a time, roll the dough between your palms into 1-inch balls. drop each ball into the wheat germ and turn to coat, then place the balls on one of the baking sheets, leaving about 1 inch of space between them(these don't spread much). use your palm or the bottom of a glass to gently flatten each cookie. bake the cookies one sheet at a time, for 10 to 12 minutes, or until they are just firm to the touch. transfer the cookies to a rack to cool to room temperature. repeat with remaining dough.