Every Friday someone in my office brings breakfast – we have about 50 employees so it works out well that everyone does it about once a year. This past Friday was my turn. Usually I bring my Grandmother’s hash brown casserole – everyone loves it and actually asks for it! But, earlier this week we had a presentation all about wellness and I felt like bringing a casserole full of potatoes, cheese, butter, creamy soup and bread crumbs might not mesh well with the wellness presentation.
I managed to substitute margarine and Splenda for the butter and sugar in this recipe and it still turned out fantastically! I can only imagine how great they are with butter and real sugar!
Don’t be scared of the wheat germ. We usually have it in the house and will put it on oatmeal or in smoothies – it’s really quite good and you can barely taste it in the cookie (to me, the biggest flavors in these cookies were the lemon and honey). So tasty!
1 3/4C. All purpose flour
1C. Wheat germ
1t. Baking powder
2t. Grated lemon zest
1 stick (8T.) Unsalted butter, at room temperature
1 Large egg
Whisk together the flour, 1/2C. 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 1/2C. 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). 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.
Husband Rating – 4 out of 5 – “Surprisingly delicious!!”