Buckwheat sugar cookies
Buckwheat sugar cookies
Rating: (1 rated)
Recipe Yield: Total time: 35 minutes, plus chilling and cooling time | Makes 2 dozen cookies
1/2 cup (1 stick) butter, softened 1/3 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3 cup chopped walnuts 1/2 cup buckwheat flour 1/2 cup flour

Step 1 In a medium mixing bowl, cream the butter with the sugar, salt and cinnamon, using the back of a large spoon. Stir in the vanilla extract and nuts.

Step 2 In a separate bowl, sift together the flours, then add these to the butter mixture, beating the butter into the flour with the spoon to form a dough. Turn out the dough onto a work surface and roll into a 2-inch-diameter log. Wrap tightly in plastic and refrigerate at least 3 to 4 hours until chilled and firm.

Step 3Heat the oven to 325 degrees. Slice the log crosswise into one-quarter-inch-thick cookies. Arrange on a nonstick, buttered or parchment-lined cookie sheet about 2 inches apart.

Step 4Bake for 16 to 20 minutes, until the cookies begin to turn golden brown at the edges. Rotate the sheet halfway through for even baking. Using a metal spatula, immediately remove the warm cookies and cool on a wire rack. The cookies will keep, tightly wrapped, for 2 weeks at room temperature.

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