1. Cookies: Whisk together

flours, wheat germ, salt, baking

soda, and cinnamon.

2. Beat together butter, sugar,

and honey with a mixer on medium

speed until pale and fluffy,

2 to 3 minutes, scraping down

sides of bowl as needed. Reduce

speed to low. Add flour mixture;

beat until combined.

3. Turn out dough onto a floured

surface, and divide in half. Roll

out each dough half to 'Is-inch

thickness, and refrigerate until

firm, about 10 minutes. Preheat

oven to 350°. Cut out squares

with a 3-inch fluted square cutter.

Cut a star out of the center of

half the cookies using a 1112-inch

star cutter. Reroll scraps once,

and repeat.

4. Place squares 1 inch apart on

parchment-lined baking sheets,

keeping cookies with cutouts

together. Refrigerate until very

firm, about 15 minutes.

5. Bake cookies until dark brown,

14 to 16 minutes, rotating halfway

through (star cookies take

about 1 minute less). Let cool

on sheets 10 minutes. Cookies

can be stored in an airtight container

up to 2 days.

6. S'mores: Preheat grill on high

(if using a charcoal grill, coals

are ready when you can hold your

hand 5 inches above grill for

just 2 seconds) or build a campfire.

Divide chocolate among

cookies without cutouts. Skewer

marshmallows; toast over grill

or fire, rotating, until gooey in

center and nicely charred, about

2 minutes. Remove marshmallows

from skewers; place 2 on

each chocolate-topped cookie.

Sandwich each with a cutout

star cookie; press gently. Let sit

2 minute to melt chocolate.