Shortbread cookies might be fattening, but they are pretty easy to make and who can resist a crunchy, buttery cookie? This takes a simple concept and gives it the deep flavor/color of buckwheat flour along with a sprinkling of chocolate.
Buckwheat Shortbread Cookies
- 1½ cups all-purpose flour
- ¾ cup Buckwheat Flour
- ¼ tsp fine sea salt
- 2 sticks Earth Balance Buttery Stick (or 2 sticks butter), room temperature
- 2/3 cup granulated sugar
- 1/3 cup dark or semi-sweet chocolate chips
- 1½ tsp pure vanilla extract
Whisk flours and salt together in a small bowl, set aside.
Add buttery stick (or butter) and sugar to a large mixing bowl, beat on medium-high speed of a hand mixer for about 4 minutes, until light and fluffy. Reduce to lowest setting, add in flour mixture. Beat on low until combined (it will be crumbly). Add in vanilla extract and chocolate, beta on medium until dough comes together.
Knock out on a work surface, knead dough gently a few times till smooth.
Lay out a sheet of plastic wrap or parchment paper, transfer dough onto it. Roll out to about 12″ long with hands, wrap tightly and refrigerate for at least an hour or up to a day.
Preheat oven to 325°, place oven racks in top and bottom third positions. Line two baking sheets with parchment paper.
Slice cookies about ¼” thick, placing half on each baking sheet.
Bake for 8 minutes, switch trays positions, bake for another 7 to 10 minutes (for 15 to 18 minutes total). Let cool, the cookies get crisp upon cooling.
Store in an airtight container for up to 3 days or freeze for longer storage, shortbread cookies taste great frozen I might add…..
Makes about 40 cookies.