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
- 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
- Combine flour, wheat germ, baking powder and salt in a bowl. Set aside.
- 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.
- Add the flour mixture and reduce the speed. Beat until just mixed.
- 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.
- 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.
- 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.