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Category: Desserts

Buckwheat sugar cookies

Buckwheat sugar cookies
Los Angeles Times

Buckwheat may seem like an old familiar in savory Breton crepes or in earthy, nutty Japanese soba noodles, but it's also a uniquely versatile ingredient that can be baked into biscuits, rolled into Italian pasta and embraced in other ways ... Read more

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 1In 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 2In 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.

Each serving:
73 calories; 1 gram protein; 7 grams carbohydrates; 0 fiber; 5 grams fat; 3 grams saturated fat; 10 mg. cholesterol; 25 mg. sodium.
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