buckwheat butter cookies.
I have discovered a new love of buckwheat flour. It just gives cookies such a nice, nutty flavor. I originally used it to make a crumble filling, in some bonbons I was making at home. I just kept snacking on it. I had to contain myself so there would be enough for the filling. It also makes simple butter cookies this a gray color, which I love. Gray cookies, to go along with my almost exclusively black/gray/white wardrobe. Even putting a bit of yellow on them was quite extreme for me.
1 1/4 cups (156g) AP flour
3/4 cup (85g) buckwheat flour
2 sticks (226g) butter, softened
2/3 cup (133g) sugar
1/4 tsp salt
1 tsp almond extract
Whisk the flours together in a medium bowl. Set aside. In a medium bowl, 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 almond extract. 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 flat disk. Wrap and refrigerate for at least 2 hours.
Oven 350F. Line baking sheet with parchment or silpat.
Roll out with a floured rolling pin and cut out shapes with cookie cutter. Place the cookies at least 1 1/2 inches apart on the baking sheets.
Bake until the cookie are just beginning to color at the edges, 10-12 minutes, depending on size. Let cool completely.
powdered sugar + water
I like this simple icing because it retains its shape but still is nice to eat. I find royal icing generally a bit crunchy and dry. Just take about a cup of powdered sugar and just add enough water until it is just thinner than a paste. Color if you wish. Pipe on cooled cookies with a small round tip in a piping bag.
@ Pure Dessert by Alice Medrich