Wheat germ, the very heart of the wheat kernel -- the embryo of the seed -- can provide added nutrition to many baked goods without adding an intrusive flavor. Wheat germ is a concentrated source of iron, vitamins B and E and protein, and also contains calcium, magnesium, zinc and other minerals. These cookies, which include whole wheat pastry flour as well as wheat germ, are dark, crisp and redolent of nutmeg. About 45 calories per cookie.

1/2 cup (1 stick, 4 ounces) unsalted butter or margarine
3/4 cup (4 1/2 ounces) brown sugar
1 large egg (or two egg whites)
1 teaspoon vanilla
3/4 cup (2 1/2 ounces) whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg (or substitute mace)
3/4 cup (3 ounces) wheat germ
1/2 cup (2 ounces) chopped walnuts (optional)

Cream together the butter, sugar, egg and vanilla in a mixing bowl. Blend in the flour, soda, salt, nutmeg, wheat germ and nuts. Drop by teaspoons onto two ungreased cookie sheets. Bake at 375°F for 10 to 12 minutes, until medium brown. Makes 4 dozen cookies.

This recipe reprinted from The Baking Sheet Newsletter, Vol. II, No. 5, March 1991 issue.