This week’s TWD was chosen by Michelle of Flourchild: honey-wheat cookies. The recipe is really interesting, mainly because it calls for quite a bit of wheat germ, which is not a terribly common ingredient (at least in cookie recipes I’ve made in the past). Fortunately, I had purchased a small bag of wheat germ a few months ago for a different recipe and stuck it in my freezer, so I had some on hand and was glad to have another chance to use it before it expired. The cookies also incorporate a lot of honey (as their name implies) as well as lemon zest, one of my favorite ingredients lately.
These cookies doesn’t spread much in the oven and I loved that about them. It was easy to make them all about the same size and for some reason I appreciated the uniform look, probably because I don’t usually achieve it with other cookies I bake. As for their flavor, I was pleasantly surprised by how much I enjoyed them! They’re soft and chewy with a subtly sweet lemon flavor. Dorie says they’re a nice tea cookie, and while I don’t drink tea, I can definitely see what she means. I only baked half of the dough for these photos and I gave most of those away so I’m glad to have the other half to bake off later this week!
Thanks to Michelle for her selection this week! You can find the recipe on her site or on page 81 of Baking: From My Home to Yours.