In a medium bowl, whisk together the flours, wheat germ, salt, baking soda, and cinnamon. Set aside.

In the bowl of an electric mixture fitted with the paddle attachment, cream the butter, brown sugar, and honey until it is smooth.

With the mixer on low, slowly add the dry ingredients, and continue mixing until the dough comes together. The dough will squeeze together nicely between your fingers when it is ready, though it may still appear slightly crumbly.

Take half the dough and form it into a rectangle. Roll it on a generously floured surface until it is about ⅛-inch thick. Cut into squares with cookie cutters and place on a parchment- (or Silpat-) lined baking sheet. The cookies do not expand much in the oven, so you can pack them pretty close on each cookie sheet. Continue to roll and cut out cookies with the other half of the dough and the scraps.

Freeze the cookies for 20 minutes until they are frozen solid, then prick decorative holes through each (I used my metal cake tester for this) and bake for about 10–12 minutes until the edges just begin to turn golden.

Remove them from the oven and let them cool completely on a cooling rack.