Honey Wheat Cookies Dorie Greenspan Recipes

Steps:

• Whisk together the flours, coffee and spices; set aside.
• Working with a mixer fitted with a paddle attachment (or a hand mixer), mix the pieces of cold butter, both sugars and the salt on low speed for about 3 minutes, until the mixture forms clumps and then comes together. You'll see pieces of butter here and there - you're supposed to. Add the dry ingredients all at once, and then pulse the mixer on and off, just until the risk of flying flour has passed. Mix on low-medium speed until you've got a bowl of crumbs, about 3 minutes. Lightly whisk the egg and honey together. With the mixer on low, add the egg mixture gradually, and then continue to mix until the dough forms clumps. Squeeze a bit of the dough, and it will hold together. Reach into the bowl, and press the dough into a ball. Turn it out onto a sheet of parchment paper.
• Press the dough down, cover it with another sheet of paper and roll it out until it's about 1/8-inch thick. It can be any shape - round, oval, rectangular, raggedy-edged or pristine. It will probably be about 12-by-15 inches, but the thickness is more important than the dimensions. Being neat doesn't buy you anything with this cookie. Slide the sandwiched dough onto a baking sheet, and refrigerate it for at least 1 hour (or up to 3 days). If you prefer, you can wrap the dough well and freeze it for up to 2 months; keep it at room temperature for about 20 minutes before baking.
• When you're ready to bake, center a rack in the oven, and heat it to 350. Remove the top sheet of paper; leave the dough on the paper-lined baking sheet. If you're using the sanding sugar, sprinkle the dough with about 2 tablespoons' worth.
• Bake the cookie for 20 to 24 minutes - the edges will be darker than the middle. Press the center of the cookie, and it should be firm with just a tiny bit of give; it will feel firmer as you work your way out. Transfer the baking sheet to a rack, and allow the cookie to come to room temperature. If you're not eating it immediately, you can wrap the cookie well, and keep it at room temperature for about 4 days. Make sure the room is dry - humidity is a crisp cookie's nemesis.
• You can serve the cookie whole, letting everyone break off pieces (of course, there will be crumbs - they're part of the cookie's charm), or you can break or cut it in the kitchen and serve the pieces as you would any cookie. Chocolate or caramel sauce (or both) for dipping is optional, but scrumptious.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the butter and peanut butter until smooth. Mix in the honey, egg and vanilla. Combine the whole wheat flour, dry milk powder, wheat bran and baking soda; stir into the peanut butter mixture. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, or until edges begin to brown. Remove from baking sheet to cool on wire racks.

Steps:

• Preheat oven to 350 degrees F. Combine ingredients in this order: Cream the margarine and sugar with an electric mixer. Add eggs, 6 tablespoons of honey, and 1 teaspoon vanilla and blend until smooth with the mixer. Into this mixture, add flour and baking soda. Mix into a thick dough. Chill dough until firm, preferably in freezer, approximately 2 hours. Pull off small pieces and roll into 1-inch balls. Place on ungreased cookie sheet. Bake for 10 to 15 minutes.

Steps:

• 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 a large bowl,run the sugar and lemon zest together with your fingers until the sugar is moist. Add the butter and, using the paddle or whisk attachment of a hand mixer, beat on medium speed for about 2 minutes, until creamy or smooth. Add the honey and beat for another minute or two. Add the egg and beat for about 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 for up to 2 days.
• Getting ready to Bake: Center a rack in the oven and preheat the oven to 350°F Line two 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 of it 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
• In a large bowl, mix together the butter, honey, and powdered milk with an electric mixer. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the honey mixture using a large spoon. Mix in pecans and chocolate chips. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 7 to 10 minutes in the preheated oven, until lightly browned. Cookies will not spread very much. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

Steps:

• Mix all ingredients until well combined- except oats, raisins and nuts.
• Mix in Oats, raisins, and nuts. Mix well.
• Drop onto lightly greased baking sheet using ice cream scoop.
• Bake at 325 degrees for 18-20 minutes.