Via Dorie Greenspan: Baking from my Home to Yours - adapted by Isabelle
200 g (1 3/4 cups) all-purpose flour
80 g (1 cup) wheat germ
5 ml (1 teaspoon) baking powder
2, 5 ml (1/2 teaspoon) salt
125 g (1/2 cup - 1 stick) butter, at room temperature
60 g (1/2 cup) maple flakes
125 ml (1/2 cup) maple
5 ml (1 teaspoon) pure vanilla extract
1 large egg
Wisk the flour, 1/2 cup of wheat germ, the baking powder and the salt.
In a large bowl, mix the butter with the maple flakes until creamy and smooth.
Add the maple and the vanilla and beat for one minute.
Add the egg and the lemon zeste and beat one more minute.
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 chiil the dough for at least 2 hours.
Preheat the oven at 350°F(180°C).
Line to baking sheets with parchment paper or silicone mats.
Put the remaining wheat germ into a bowl.
Remove the dough from the fridge.
Roll the dough into 2,5 cm (1-inch) balls.
Drop each balls into the wheat germ and turn to coat.
Place the balls on the baking sheets, leaving about 2,5 cm (1-inch) of space between them - they don’t spread much).
Bake the cookies one sheet at a time, for 10 to 12 minutes, or until they are just firm to the touch.
Tranfer the cookies to a rack to cool room temperature.
Bon Appétit!