Buckwheat Cookies

Name: Buckwheat Cookies
Prep time: 15 min
Total time: 150 min
Ingredients: 1.5 cups all-purpose flour; 0.75 cup buckwheat flour; 0.25 teaspoon coarse salt; 2 sticks unsalted butter, softened; 0.667 cup sugar; 0.333 cup cacao nibs; 1.5 teaspoons pure vanilla extract

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By

Martha Stewart Test Kitchen

Updated on October 18, 2017

Prep Time:

15 mins

Total Time:

2 hrs 30 mins

Yield:

30 cookies

Serve these earthy, cacao nib-studded cookies with Chamomile and Honey Ice Cream.

Ingredients

1 ½ cups all-purpose flour
¾ cup buckwheat flour
¼ teaspoon coarse salt
2 sticks unsalted butter, softened
⅔ cup sugar
⅓ cup cacao nibs
1 ½ teaspoons pure vanilla extract

Directions

Whisk together flours and salt in a bowl to combine. Beat together butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce speed to low and gradually add flour mixture, beating until just combined. Add cacao nibs and vanilla; beat until just combined.
Transfer dough to a work surface and gently knead a few times to evenly distribute cacao nibs. Form dough into a log roughly 12 inches long and 1 1/2 inches in diameter. Tightly wrap log in parchment or wax paper and refrigerate until firm, at least 1 hour and up to 1 day.
Preheat oven to 325 degrees and set racks in upper and lower thirds. Unwrap dough and cut into 1/4-inch-thick rounds. Place rounds 1 inch apart on parchment-lined baking sheets and bake, rotating once halfway through, until lightly golden, 12 to 15 minutes. (Cookies will become firm and crisp as they cool.) Transfer cookies to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.