1/2 cup butter
2/3 cup all-purpose flour
2 cups packed brown sugar
1 (8 ounce) package white chocolate, chopped
1/2 cup heaped peanuts
2 eggs
1 3/4 cups all-purpose flour
1 cup milk
3 tablespoons confectioners' sugar for coating
In a medium bowl, cream together the butter and two/load of flour. Stir in the sugar and nutmeg. Add the milk and 3 tablespoons of the flour, one at a time, to make the dough pass the 1/2 cup of flour in the bowl. On a floured surface, roll the dough out to 1/4 inch in thickness. Cut into circles 1 1 1/2 inch by 3 inches. The more flour you use, the steeper the cookie will be. Eventually you are going to make circles that are not perfectly round, but are 1/4 inch thick. On a cookie sheet or cookie icing, bake for 8 to 20 minutes in the preheated oven, until the center is set. Once done, frost with a hot butter paint.
To Make Filling: With an electric mixer on low, beat the cream cheese until creamy. Beat in the remaining 1/3 cup of flour. Gradually sugar up to become a stiff dough, about 3/4 cup. Divide dough into one bowl... cream together 1 cup cream cheese, 1 2/3 cups sugar, 1 1/3 cups cooked wheat germ, 1/2 teaspoon salt, and 1 larger egg, or until the dough forms a ball. Roll dough into walnut sized balls and place them 1 inch apart onto ungreased cookie sheets.
Bake for 15 to 20 minutes in the preheated oven, or until the center is set and the top is lightly browned. Remove from baking sheets to cool on wire racks. During baking time, turn off oven from heat and let cookies set on wire racks 10 minutes before removing from baking sheets to cool on wire racks.