Prep: 15 min. + chilling Bake: 10 min/batch
1 cup whole wheat flour
3/4 cup all-purpose flour
1/2 cup toasted wheat germ
2 tablespoons dark brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons cold butter, cubed
1/4 cup honey
4 tablespoons ice water
Whisk together first 8 ingredients; cut in butter until crumbly. In another bowl, whisk together honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets.
Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.
1 cookie: 60 calories, 2g fat (1g saturated fat), 6mg cholesterol, 89mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.