I can claim no credit for these cookies; the recipe comes directly from the L.A. Times. Well, I can claim to have cut it out, and I did substitute gluten-free baking mix for the all-purpose flour, but other than that ...
Recipe: Buckwheat sugar cookies
October 29, 2008
Total time: 35 minutes, plus chilling and cooling time
Servings: 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 (or gluten-free baking mix)
1. In 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.
2. In 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.
3. Heat 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.
4. Bake 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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