Honey-Wheat Cookies (Dorie Greenspan) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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These delicious (and somewhat healthy) cookies are soft,chewy, and sweet from the wheat and tangy from the honey and lemon. The favours pair very well with a nice cup of tea. They are very easy to make. The recipe is from Dorie Greenspan's wonderful award-winning cookbook, Baking: From My Home to Yours . Dough requires 2 hours chilling time. Storing: The cookies will keep at room temperature for about 3 days or wrapped airtight in the freezer for up to 2 months. 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 |
Directions:
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.
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