This cookie recipe was chosen by Michelle of Flourchild for this week’s Tuesdays with Dorie .  It is on page 81 of Dorie Greenspan’s book  Baking: From My Home to Yours.  I had my doubts when I saw wheat germ in the recipe but these cookies are really awesome.  It has a honey lemony taste and Dorie was right to suggest having it with tea.  Perfect!    For my next batch, I added more wheat germ and used agave nectar and orange zest instead.

Orange Wheat Cookies

Ingredients:

• 1 1/2 cups wholewheat pastry flour
• 1 cup wheat germ
• 1 tsp baking powder
• a pinch of salt
• 1/2 cup sugar
• 1 tbs orange zest
• 1 stick butter, room temperature
• 1 egg
• 1/4 cup agave nectar
• additional 1/2 cup of wheat germ for rolling

Directions:

1. Combine flour, wheat germ, baking powder and salt in a bowl.  Set aside.
2. Using an electric mixer, cream butter.  Add sugar and orange zest and beat at medium speed until smooth and creamy. Add agave nectar and egg. Continue beating until fluffy.
3. Add the flour mixture and reduce the speed.  Beat until just mixed.
4. Wrap dough in plastic wrap and refrigerate for at least 2 hours and up to 2 days.  When ready to bake, preheat oven to 350F.
5. Line baking sheet with silicone mat or parchment paper. Divide dough into 1 inch balls. Cover with wheat germ by rolling each ball on a bowl filled with 1/2 cup wheat germ.  Place balls on prepared baking sheet, one inch apart.  These  will not spread much so taking a glass or measuring cup, press each ball flat.
6. Bake for 10 minutes or until firm.  Cool on wire rack. These will keep at room temperature for 3 days or up to 2 months frozen.

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