Ingredients
For the biscuits:
1-1/4 cups all-purpose flour
1-1/4 cups whole-wheat flour
1-1/4 cups cornmeal
1-1/4 cups old-fashioned rolled oats
1/2 cup toasted wheat germ
1/2 cup packed light brown sugar
1 tablespoon baking powder
1-1/2 teaspoons salt
3/4 cup (1-1/2 sticks) cold unsalted butter, cut into 1 tablespoon pieces
1 cup plus 1 tablespoon water
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint leaves
1 large egg
For the frosting:
12 ounces nonfat cream cheese, room temperature
2 teaspoons honey
1 teaspoon of vanilla
3 teaspoons of cinnamon
Directions
For the biscuits:
Put oven racks in upper and lower thirds of oven and preheat oven to 350° F. Grease 2 large baking sheets.
Pulse flours, cornmeal, oats, wheat germ, brown sugar, baking powder and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with pea-size butter lumps. Add 1 cup water and pulse until a coarse, dense dough forms.
Turn dough onto a lightly-floured surface and knead in parsley and mint until well distributed. Gather, then halve dough with a scraper. Form into 2 balls and flatten each into a 6-inch disk.
Roll out 1 disk of dough into a round (1/3 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, wrap in plastic and chill until firm.) Cut out as many biscuits as possible and arrange about 1/4 inch apart on a baking sheet.
Gather scraps and reroll, then cut out more biscuits. Repeat with remaining dough.
Whisk together egg and 1 tablespoon water. Brush biscuits with egg wash and bake. Turn sheets after about 15 minutes. Bake until tops are golden brown, about 35 minutes total. Turn off oven and dry biscuits in oven overnight.
For the frosting:
Combine all ingredients in a large bowl. Beat with a hand mixer until fluffy. Frost cookies with a spatula or fill a pastry bag fitted with a fine tip and pipe onto cookies. Add food coloring, if desired.