Buckwheat Butter Cookies with Cacao Nibs

Ingredients

• 1 1/4
  
  cups flour
  
• 3/4
  
  cup buckwheat flour
  
• 2
  
  sticks butter, softened
  
• 2/3
  
  cup sugar (scant)
  
• 1/4
  
  teaspoon salt
  
• 1/3
  
  cup cacao nibs
  
• 1 1/2
  
  teaspoons vanilla
  

Directions

1. Whisk together flours and salt.
2. In a separate bowl, cream the butter and sugar until smooth. Mix in vanilla and cacao nibs.
3. Press and roll the dough into a long log, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours (or you can freeze it for up to 2 months).
4. Preheat oven to 350 and line your cookie sheet with parchment paper (don’t skip this! they are very buttery!).
5. Slice the logs thinly with a sharp knife and bake for 12-14 minutes, until they begin to brown at the edges. Let cool completely before taste-testing!