Wednesday, February 24, 2010

Buckwheat Butter Cookies

 A few weeks ago over coffee, my friend Anne brought me the most amazing cookies. Buttery and crisp with a hit of chocolate, they were quickly devoured and I couldn't help but ask for the recipe. Oh, my! So good. Mine didn't look nearly as beautiful as Anne's did, maybe because instead of rolling them out and cutting them into shapes I just shaped the dough into a log and then sliced sections off. At any rate, they were delicious. Jake's only complaint?

"Make them bigger, Mom."

Adapted from 101 Cookbooks
1 1/4 cups flour

3/4 cup buckwheat flour

1 cup butter, softened

2/3 cup sugar

1/4 teaspoon salt

1/3 cup cacao nibs (not really sure what these are or where to get them, so I chopped up some Lindt 70% Cocoa bar that was hanging out in my cupboard. I didn't chop it fine enough. The pieces should be really tiny, or it will be hard to slice the dough later)

1 1/2 teaspoons vanilla extract

With an electric mixer, beat the sugar, salt, and butter together until creamy, but not fluffy. Mix in the chocolate bits and vanilla.

In a separate bowl, whisk the flours together and then add to the butter mixture just until combined. I turned the dough out on the counter and kneaded it just a little to encourage it to all come together.

Shape into a log (12x2 inches), cover with waxed paper, and put into the fridge to chill. If you plan on cutting the cookies out with cookie cutters, then shape the dough into disks. I chilled the dough for about 3-4 hours.

Now..the original recipe talks about baking two sheets at a time, moving and adjusting the sheets, etc. I've never liked baking two sheets of cookies at once, so I put the oven rack right in the middle and then lined my cookie sheets with parchment. Slice the log of dough into 1/4 inch rounds and place on the cookie sheet about 2 inches apart.

(you can also roll the dough out on a lightly floured counter and cut out shapes with cookie cutters)

Bake 12-14 minutes at 350 F, until the bottoms are golden. Slide them gently off the sheet onto a cooling rack; let cool completely. Store in an airtight container.
Makes about 30-ish cookies.

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