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Nibby Buckwheat Butter Cookies: Submitted by: Robert Losee | Date Added: 10 Dec 2011
Listed in: Sweets / Cookies & Brownies

159g (1 cups) all-purpose flour
85g ( cup) buckwheat flour
pound (2 sticks) butter
2/3 cup sugar
teaspoon salt
1/3 cup cacao nibs
1 teaspoons pure vanilla extract

Cooking Instructions

1) Whisk all-purpose and buckwheat flours together in a medium bowl. Set aside.

2) In a medium bowl mix the butter, 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.

3) Form the dough into a 12 by 2-inch log. Wrap and refrigerate for at least 2 hours or, preferably, overnight.

4) Position the racks in the upper and lower thirds of the over and preheat the oven to 350F. Line the backing sheets with parchment paper.

5) Use a sharp knife to cut the cold dough log into -inch thick slices. Place cookies at least 1 inches apart on the baking sheets.

6) Bake until the cookies are just beginning to color at the edges, 12 to 14 minutes, rotating the baking sheets from top to bottom and from the 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 1 month.

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