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1
For the dough, sift together the flour, baking powder, baking soda, and salt into a bowl.
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2
Stir in the wheat germ; set aside.
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3
In a large bowl, beat the butter with an electric mixer on medium speed until smooth, about 1 minute.
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4
Add the sugar and vanilla and beat for 2 to 3 minutes.
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5
Add the egg, egg white, milk, and lemon zest and beat in well.
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6
With a wooden spoon, gradually stir in the flour mixture to form a moist dough.
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7
Scrape the dough onto a sheet of plastic wrap and pat it into a rectangle about 1 inch thick, using the plastic wrap to help you.
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8
Wrap tightly and refrigerate for at least several hours, or overnight.
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9
Adjust two oven racks to divide the oven into thirds and preheat the oven to 400 degrees.
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10
Roll the dough on a lightly floured surface into a 12-x-15-inch rectangle, checking occasionally to make sure the dough isn't sticking.
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11
With a large sharp knife, cut the dough into twenty 3-inch squares.
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12
Carefully transfer the squares to two ungreased baking sheets, spacing them about 2 inches apart, 10 on each sheet.
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13
Bake for 10 to 12 minutes, until the cookies are deep golden brown and have cracks on top.
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14
Rotate the sheets from top to bottom and front to back about halfway during baking to ensure even browning.
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15
With a wide metal spatula, transfer the cookies to cooling racks to cool completely.
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16
For the glaze, beat the egg white in a small bowl until foamy.
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17
Add the confectioners' sugar and 2 teaspoons of the lemon juice and beat until smooth.
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18
The icing should be just thick enough to spread over the cookies with a pastry brush.
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19
If it is too thick, gradually beat in droplets of lemon juice until the consistency is right.
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20
Brush a thin layer of icing over the cookies and sprinkle with the sugar sprinkles, if using.
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21
Let the icing set.
