Subj : Nibby Buckwheat Butter Cookies
To : All
From : Ben Collver
Date : Sun Jul 21 2024 08:56 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Nibby Buckwheat Butter Cookies
Categories: Cookies
Yield: 48 Cookies
1 1/4 c All-purpose flour
3/4 c Buckwheat flour
1 c Unsalted butter; softened
2/3 c Sugar
1/4 ts Salt
1/3 c Cacao nibs
1 1/2 ts Pure vanilla extract
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 12x2" log. Wrap and refrigerate for at least 2
hours, or, preferably overnight. (hs note: At this point I formed the
dough into 2 flat patties, knowing I wanted to roll it out and use
cookie cutters to shape the cookies).
Position the tacks in the upper and lower thirds of the oven and
preheat the oven to 350°F degrees. Line the baking sheets with
parchment paper.
Use a sharp knife to cut the cole dough log into 1/4"-thick slices.
(Note: or roll out with a floured rolling pin and cut out shapes with
cookie cutter.) Place the cookies at least 1-1/2" apart on the baking
sheets.
Bake until the cookie are just beginning to color at the edges, 12 to
14 minutes, rotating the baking sheets from top to bottom and 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. The cookies are delicious fresh but
even better the next day. They can be stored in an airtight container
for at least one month.
