Nibby Buckwheat Butter Cookie
A delicious riff on shortbread, buckwheat flour and cocoa nibs take these cookies to a new level.
Ingredients
- 1 1/4 cups 5.6 ounces all-purpose flour
- 3/4 cup 3 ounces buckwheat flour
- 1/2 pound 2 sticks unsalted butter, softened
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1/3 cup cacao nibs
- 1 1/2 teaspoons pure vanilla extract
Instructions
- Whisk the all-purpose and buckwheat flours together in a medium bowl. Set aside. In a medium bowl, with the back of a large spoon or with an electric mixer, beat the butter with the sugar and salt for about 1 minute, until smooth and creamy but not fluffy. Mix in the nibs and vanilla. Add the flours and mix just until incorporated. Scrape the dough into a mass and, if necessary, knead it with your hands a few times, just until smooth.
- Form the dough into a 12 by 2 inch log. Wrap and refrigerate for at least 2 hours, or, preferably overnight. Or place dough in a gallon ziploc and roll to the edges of the bag. Dough will be about 1/4 inch thick. Chill thoroughly before cutting out shapes. These cookies do puff and expand a bit so also chill dough after cutting to ensure crisp edges.
- Position the racks in the center of the oven and preheat the oven to 350F degrees. Line the baking sheets with parchment paper.
- Use a sharp knife to cut the cold dough log into 1/4-inch-thick slices. Place the cookies at least 1 1/2 inches apart on the baking sheets.* Or follow instructions for cut-out cookies.
- Optional: Sprinkle cookies with a bit of sanding sugar and an even tinier bit of flake salt like Maldon before baking.
- Bake until the cookies are just beginning to color at the edges, 12 to 14 minutes, rotating the baking sheet from front to back halfway through the baking.
- Cool the cookies in the pans on a rack, or slide the parchment liners carefully onto the rack to free up the pans. Let cool completely.
Notes
The cookies are delicious fresh but even better the next day. They can be stored in an airtight container for at least one month. My batch made about 30 3-inch cookies. Recipe states approximately 48 2-1/2 inch cookies.