2 months ago
Tuesday, February 23, 2010
I actually made this week's TWD recipe, Honey Wheat cookies, several months ago, when I was trying to use up what was left in the gimormous jar of wheat germ that I purchased for my very first TWD recipe, Granola Grabbers. Wheat germ makers apparently believe that if you eat wheat germ, YOU REALLY EAT WHEAT GERM. You just can't find a small jar of this stuff (at least I can't). I foolishly did not take pictures of these when I made them before, and I almost did not make them again because I did not want to have to buy another monster jar of wheat germ that I later needed to use up. But my husband really liked these when I made them the first time, and I'm trying to be on my best TWD behavior these days -- so I decided to march into that grocery store, hoist that wheat germ into the cart, and go home and make these suckers again.
What I remembered most about these cookies from the first go-round was that they were mighty wheaty, but I remembered nothing about the process. The recipe calls for a full cup of wheat germ, half of which gets mixed in with the flour, and half of which is used to roll the dough balls before baking. This time around, as soon as I dumped the full cup of wheat germ into the flour mixture, it all came flooding back to me - that's EXACTLY what I did last time! I used all of the wheat germ *in* the cookies, rather than saving half of it to go *on* the cookies, which no doubt accounted for their epic wheatiness. This time, I was able to fish most of the excess half cup of wheat germ out of the flour. Repeat disaster averted!
These cookies, when made in accordance with the recipe, have a very pleasant, tangy honey wheat lemon flavor. They're fantastic with a cup of hot tea, but they would also totally work as a "summer" cookie, if you are one to assign seasons to your cookies.
My husband was really excited to see these cookies show up in the cookie jar again --you would have thought they were World Peace Cookies or something -- and seemed to enjoy the cookies as much as he did the last time, even without the excess wheat heat. I enjoyed them much more this time around. And now that I have a bushel of wheat germ in my freezer, I'm sure I'll make them again!
Michelle of Flourchild chose this week's recipe. Michelle has a great blog, and you can find this recipe, along with many other goodies, over there!
Posted by Cathy at 12:01 AM