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,
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.
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