Honey Wheatgerm cookies

Somewhere along the way, one of the Tuesdays with Dorie was these. And I really wanted to make them. Only the original recipe called for lemon, and I didn't have any. I did find wheatgerm at the fancy market so was very happy, and decided to make them just plain honey cookies instead of honey lemon ones. When I ate them though I realised, yummy thought they were, they would really have improved with the lemon!

I made one batch of dough and baked 2/3rd of it in two batches the way described - rolling a ball and flattening it with a glass. The rest of the dough I froze for two weeks, and the second time I made them I had the camera, and was too lazy to do the ball thing, so I shaped the semi-thawed dough into logs that I squared off and voila, square cookies. They got a titch burnt though. The original also asked for 1/2 cup sugar and 1/2 cup honey, but I found they were too sweet, so I'd replace it with another 1/2 cup of honey.

• 1 3/4 cups all purpose flour 
• 1 cup wheat germ 
• 1 tsp. baking powder 
• 1/4 tsp. salt 
• 2 tsp. grated lemon zest 
• 1 stick(8 tablespoons)unsalted butter, at room temperature 
• 1 cup honey 
• 1 large egg 

Whisk together the flour, the wheat germ, the baking powder and salt. In a large bowl, run the sugar and lemon zest together with your fingers until the sugar is moist. Add the butter and beat on medium speed for about 2 minutes, until creamy or smooth. I didn't even have an electric beater so I did it with a whisk! 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.

Preheat the oven to 180C/350F. 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. 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.