Wheat Germ Chocolate Twists

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Cookie:
2/3 cup whole natural almonds
1 3/4 cups flour
1 cup wheat germ, regular or sugar and honey
1/4 teaspoon salt
1 cup butter, softened (2 cubes)
1/4 cup sugar
1/2 teaspoon almond or vanilla extract
(this is really too dry; there appears to be a margin note to add milk “1T”)
(I added about 2 Tbsp of NF milk to get the dough to a texture that could be formed)

Grind almonds, stop-and-go fashion, in electric blender until almonds are chopped fine.
Combine with flour, wheat germ, and salt.

IMPORTANT

Beat together butter, sugar, and extract before combining with the other dry ingredients.

Blend dry ingredients. Here is where you may need to add milk to get it to the proper consistency.

Roll dough into 1/2 inch thick ropes. Cut into 3-inch lengths. Cross two lengths to make an “X” on ungreased baking sheet. Move ends close together. Repeat with remaining lengths.

ALTERNATE method to save time

Make little balls of dough, then flatten into traditional round cookies.

Bake in 350 degree oven 15 to 17 minutes or until lightly browned. Remove from baking sheet. Cool on rack.
Dip both ends of cookies in Chocolate Glaze. Let dry on rack. Makes about three dozen cookies.

Chocolate Glaze:
2 ounces semi-sweet chocolate (about 1/2 cup choc chips)
2 tablespoons butter
Melt ingredients over very low heat, stirring occasionally
Consider doubling this- the chocolate is the best part :) If you melt the chocolate and butter in a glass measuring cup in the microwave instead of in a pan on the stove, it’s easier to dip.

Tips:
Freeze cookies before dipping in chocolate. Make cookies any shape you like…circles, sticks, crescents. Cooking times may vary.

Edit this recipe on GitHub