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SUGAR & STILETTOS RECIPES BUCKWHEAT BUTTER COOKIES Ingredients: 1 ¼ cups unbleached all-purpose flour MAKES ABOUT 40-45 small cookies IN A MEDIUM BOWL, whisk together the flours. IN A STAND MIXER fitted with the paddle attachment, beat the butter with the sugar and salt until smooth and creamy but not fluffy, about one (1) minute. ADD the nibs and vanilla, and beat to incorporate, scraping down the side of the bowl with a rubber spatula as needed. ADD the flours all at once, and beat on low speed until just incorporated. The moisture will seem very dry and pebbly at first, but keep beating, and it will slowly moisten and darken (as the buckwheat flour is absorbed) and come together. You’ll know it’s ready when it pulls away from the side of the bowl. The dough will be very thick. FORM THE DOUGH into a long (12” or 13”) log about 2 inches in diameter. Because the dough is so thick, it is easier to do this by pinching off hunks of dough from the bowl and lining them up on a large sheet of plastic wrap to form a log, then massaging and pressing them together to seal. WRAP WELL AND REFRIGERATE for at least two hours, or overnight. If you have refrigerated the dough overnight, remove it from the refrigerator 1 to 2 hours before you want to bake the cookies. (It takes a little while to soften enough to slice.) POSITION THE RACKS in the upper and lower thirds of the oven, and preheat to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone liners. WHEN THE DOUGH FEELS SLIGHTLY SOFTENED – it should give just a hint of give when you press it with a fingertip – unwrap it and place it on a cutting board. Using a thin, sharp knife, carefully cut the dough into ¼ inch-thick slices. Place the slices on the prepared cookie sheets, spacing each cookies about 1½ inches apart. About 15 cookies will fit per sheet. BAKE until cookies just begin to color around t he edges, about 12-14 minutes, rotating the sheet pans from top to bottom and front to back midway through. TRANSFER to wire racks, and cool the cookies on the baking sheets or slide the parchment onto the rack to free up the pans. Cool completely before eating or storing. Repeat with remaining dough. ALICE MEDRICH says that they’re fine at room temperature and can be stored in an airtight container for up to one month. If you’re not going to eat them right away (the second day is even better than the first as their flavor takes a bit of time to develop) I’d store them in the freezer just to be sure.
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