{TWD} Lemon Honey Wheat Cookies

The Honey Wheat cookies. selected for this week's Tuesday's With Dorie recipe, were a real bast from the past. Dorie Greenspan says that she clipped the recipe that was the basis for these cookies during the "back-to-the-earth movement of the 1970's." The cookie ingredients include honey and a generous measure of wheat germ; just reading the recipe transported me back in time. The first thing that came to mind was the Judy Collins song, "Cook With Honey" released in 1973, when I was in high school. (The lyrics, here, include such memorable lines as: "I always cook with honey…. Tell me how’s your appetite?”) Like Judy Collins (and Dorie, too, I suppose) I enjoy the taste of honey, and my honey supply is extensive and varied.

No child of the 60's and 70's would be without a supply of wheat germ, and I always have a large jar of wheat germ kicking around my fridge. It comes in handy for sprinkling over yogurt, or throwing in a batch of granola, bringing to mind another vintage song, Neil Diamond’s “Crunchy Granola Suite” from 1972. (“Drop your shrink and stop your drinkin'/ Crunchy granola's neat” - for all the lyrics, click here)

So armed with wheat germ and honey, and fortified by some inspirational music of the period, I baked these cookies in the appropriate nostalgic frame of mind.

n.o.e.'s notes:

- Michelle of the blog Flour Child chose this recipe, which you can find her blog post, along with some fun pictures of her children helping with the cookies - isn't it great when they get old enough to take over the heavy mixing?

- I baked 1/2 recipe, and got 12 cookies. My 1" dough balls were 1 oz, or 30g; I guess Dorie's were smaller, as it appears that a half recipe should have yielded 18 cookies.

the verdict:

These cookies were good: soft, but a little chewy, a bit of crunch from the wheat germ, lots of flavor, wonderful lemon notes. They were especially good with tea.

Thanks, Michelle, for the great cookie pick, and the trip down memory lane!