Honey + Honey-Wheat Cookies = A Cozy Afternoon
Working in the bowl of a mixer, rub the sugar and lemon zest together with your fingers until the sugar is moist. Using the paddle attachment, if you have one, beat the lemon-sugar and the butter on medium speed for about 2 minutes, until creamy and smooth. Add the honey and beat another minute or two. Add the egg and beat for about 2 minutes more, until you have a smooth, light and fluffy mixture. Reduce the mixer speed to low and add the dry ingredients in two portions, mixing only until each addition disappears. Scrape the dough out onto a large piece of plastic wrap, seal and chill the dough 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. Have a pair of lined baking sheets (page 000) at hand. For convenience, you can shape the second sheet of while the first is baking.
Put the remaining 1/2 cup wheat germ into a bowl and keep it near you. Remove the chilled dough from the fridge and working with a spoonful at a time, roll the dough between your palms into 1-inch balls. Drop each ball into the wheat germ, turn to coat, then place the balls on a baking sheet, leaving about an inch of space between balls (these don’t spread much). Use your palm or the bottom of a glass to gently flatten each cookie.
Slide the sheet into the oven and bake 10 to 12 minutes, or until the cookies are just firm to the touch. Transfer the cookies to racks to cool to room temperature and repeat with the remaining dough.
Serving: With honey and lemon in the cookies, tea is a natural go-along.
Storing: The dough can be made up to 2 days ahead and kept covered in the refrigerator. Once baked, the cookies will keep at room temperature for about 3 days, or in the freezer for up to 2 months.