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Buckwheat Shortbread Cookies

These cookies are incredibly easy to make and truly delicious.  Some advance planning is required, as the dough must be chilled before slicing.  Thank you to grain shareholder Vickie Powell for sharing this recipe with us!!!

Makes about 2 dozen cookies


                  ½ cup (1 stick) butter, softened

                  1/3 cup unbleached sugar

                  ¼ tsp. salt

                  ½ tsp. cinnamon

                  1 tsp. vanilla extract

                  1/3 cup chopped walnuts

                  ½ cup buckwheat flour

                  ½ cup other flour; we use our whole wheat, barley, or even rye flour!

To make the cookies:

  • 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.
  • In a separate bowl, sift together the flours, then add to the butter mixture, beating the butter into the flour with the spoon to form a dough.  Turn the dough onto a work surface and roll into a 2”-diameter log.  Wrap tightly in plastic and refrigerate at least 3 to 4 hours, or overnight – until chilled and firm.
  • Heat the oven to 325˚.  Slice the log crosswise into ¼” thick cookies.  Arrange on a non-stick, buttered, or parchment-lined cookie sheet about 2” apart.
  • Bake for 16 to 20 minutes, until the cookies begin to turn golden brown at the edges.  Rotate the sheet halfway through for even baking.  A longer bake will result in a crunchier cookies.  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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GRAINS: Buckwheat,