Witbier Cookies

Based on a similar theme to the Oatmeal Stout cookies:  Witbier cookies.  I'm using ingredients that might go into an actual witbier (Wheat malt extract, bitter orange peel, coriander seeds).    They're even pale in color, due to the lack of brown sugar (I didn't think the molasses-y flavor would be appropriate).  

I'm very pleased with the flavor of these.   The citrus really shines, and the coriander backs it up nicely.
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1/2 pound (2 sticks) unsalted butter, softened

1/2 cup Wheat Dry Malt Extract
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda

1 teaspoon salt 

2t bitter orange peel

2t whole coriander seeds

1.5 cups flaked barley
1.5 cups flaked wheat


preparation 

1. Grind Bitter Orange Peel and Coriander in a coffee grinder
1. Heat oven to 350°F. In large bowl, beat margarine and sugar until creamy. Add eggs and vanilla; beat well. Add combined flour, wheat malt extract, salt, and baking soda; mix well. Add wheat and barley; mix well.
2. Drop dough by rounded tablespoonfuls onto parchment-lined cookie sheets.
3. Bake 10 to 12 minutes. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.