Buckwheat Butter Cookies with Cacao Nibs

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  • Each cookie
  • 70 cal
  • 4g fat (2.5g sat)
  • 10mg chol
  • 45mg sodium
  • 7g carb
  • 0g fiber
  • 1g protein


  • 1 1/4 cups all-purpose flour
  • 3/4 cup buckwheat flour
  • 1/2 pound (2 sticks) unsalted butter, softened
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1/3 cup cacao nibs (available in the bulk spice section at PCC)
  • 1/2 teaspoon pure vanilla extract


Whisk flours together in a bowl. In another bowl, with the back of a large spoon or with an electric mixer, beat butter, sugar and salt for about 1 minute, until smooth and creamy but not fluffy. Mix in cocoa nibs and vanilla. Add 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 12- by 2-inch log. Wrap and refrigerate for at least 2 hours, or preferably overnight.

Position the oven racks in the upper and lower thirds of the oven and preheat the oven to 350° F. Line two baking sheets with parchment paper.

Use a sharp knife to cut the cold dough log into 1/4-inch-thick slices. Place the cookies at least 1 1/2 inches apart on the baking sheets. (You also may roll out the dough and cut with a cookie cutter.)

Bake until cookies 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. 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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