This week's recipe for Tuesdays with Dorie was Honey-Wheat Cookies, chosen by Michelle of Flourchild. You can find the recipe on her blog or on page 81 of Dorie Greenspan's "Baking: From My Home to Yours."
These remind me that the word "cookie" comes from a Dutch word for "little cakes." They are soft, puffy, and very cake-like when they come out of oven. After a day or two, they are still soft but more chewy, and the honey flavor comes to the fore. At first bite they are home-style, unassuming cookies -- very nice, but nothing to scream and moan about. Watch out, though, because they sneak up on you. Next thing you know you are coming back for another one...and then another...
Here are my unbaked cookies, about to be frozen and then stored in freezer bags. It's a great way to have cookies on hand when you want them! You can bake them right out of the freezer.
I didn't make any changes to this recipe at all -- unusual for me. Since we usually have only raw wheat germ (stored in the refrigerator so it doesn't get rancid), I toasted the wheat germ lightly in a pan before using it. That was a good idea and next time I might toast it even a bit more. Also I might reduce the sugar slightly and experiment with different flavors of honey.
I do like cookies with more "crunch," though, which led to the following idea for an adaptation -- honey-almond. Substitute the wheat germ in the dough with toasted almond meal or finely ground almonds. Roll the cookies in chopped toasted almonds, or for a deluxe version, chopped honey-glazed Marcona almonds. Maybe flavor with a combination of orange and lemon zest, or some Fiori di Sicilia flavoring. What do you think?