Tuesdays with Dorie is a group of food bloggers that bake the same recipe together every Tuesday and blog about what they baked. I'm not a part of the group; however, I follow what they're making just about every week. The recipes come from Dorie Greenspan's book, Baking: From My Home to Yours. The selections from the book all look so good. If I had more time on my hands and wasn't too concerned about my waist size I'd be baking these recipes a lot more often.
I had wheat germ on hand and wasn't too sure what to do with it until I stumbled upon this recipe. For some reason these honey wheat germ cookies don't sound like they're all that bad for you (ignore the fact that there's a stick of butter in them) which is somewhat good because they turned out really well and I can't stop eating them since they came out of the oven an hour ago. The honey flavor and the wheat germ work really well together. These cookies were really easy to make. The hardest part was waiting for the dough to chill. They're a perfect compliment for a cup of tea!
Ingredients:
1 3/4 cups all purpose flour
1 cup wheat germ
1 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
2 tsp. grated lemon zest
1 stick(8 tablespoons)unsalted butter, at room temperature, 1/2 cup honey
1 large egg
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.
Getting ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees 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. Storing: The cookies will keep at room temperature for about 3 days or wrapped airtight in the freezer for up to 2 months.
Getting ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees 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. Storing: The cookies will keep at room temperature for about 3 days or wrapped airtight in the freezer for up to 2 months.
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