Combine 2/3 c. (165 mL) wheat germ, flour and salt on waxed paper.
Stir well to blend.
Beat cheese and butter together until well-blended.
Stir blended dry ingredients and water into cheese mixture.
Mix well.
Divide dough in half.
Roll out each half on lightly floured, cloth- covered board to 1/4 in. (4 mm) thickness.
Cut with 2 in. (5 cm) cutter that has been dipped in flour.
Place on ungreased baking sheets.
Sprinkle lightly with the additional 2 T. (30 mL) wheat germ.
Bake at 350° (175°C) for 8 to 10 minutes until very lightly browned. (Watch carefully to avoid overbrowning.) Remove from baking sheet.
Cool on rack.
Store in container with loosely fitting cover.