|Butter/Margarine||1⁄4 Pound, softened (1/2 Cup)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Toasted unsweetened wheat germ||1⁄4 Cup (4 tbs)|
|Baking soda||1⁄4 Teaspoon|
In large bowl of an electric mixer, beat butter, granulated sugar, and brown sugar until creamy.
Beat in eggs and vanilla.
In another bowl, stir together whole wheat flour, all-purpose flour, wheat germ, salt, and baking soda; gradually add to butter mixture, blending thoroughly.
Cover dough tightly with plastic wrap and refrigerate until easy to handle (at least 1 hour) or until next day.
Meanwhile, prepare fruit filling of your choice; set aside.
Divide dough into 2 equal portions.
Return one portion to refrigerator.
On a floured board, roll out other portion to a straight-edged 9 by 15-inch rectangle; cut lengthwise into three strips.
Divide cooled fruit filling into 6 equal portions and evenly distribute one portion down center of each strip, bringing it out to ends.
Use a long spatula to lift sides of each dough strip over filling, overlapping edges slightly on top.
Press together lightly.
Cut strips in half crosswise; lift and invert onto greased baking sheets (seam side should be down).
Brush off excess flour.
Refrigerate for about 15 minutes.
Meanwhile, repeat rolling and filling with remaining dough.
Bake in a 375Â° oven for 15 to 20 minutes or until browned.
Let cool on baking sheets on a rack for about 10 minutes; then cut each strip crosswise into 4 pieces.
Transfer cookies to racks and let cool completely.