1 3/4 cups all-purpose flour
1 cup wheat germ
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 tsp grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup honey
1 large egg
Whisk together the flour, 1/2 cup of the wheat germ, the baking powder and salt.
Working in the bowl of a stand mixer or in another large bowl, rub the sugar and lemon zest together with your fingers until the sugar is moist. Add the butter and, using the paddle or whisk attachment or a hand mixer, beat on medium speed for about 2 minutes, until creamy and smooth. Add the egg and beat for 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 up to 2 days.
Centre a rack in the oven and preheat the oven to 350 F. Line 2 baking sheets with parchment or silicone mats.
Put the remaining 1/2 cup wheat germ into a bowl. 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 and turn to coat, then 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. Makes about 36 cookies.
Source: Baking from my Home to Yours, 2006