Buckwheat Honey Cookies


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Makes 16 to 20

For a bold honey flavor, use buckwheat honey in this recipe.

Cream together until light and fluffy:
1 cup unsalted butter (softened)
1/3 cup sugar
1/2 cup honey

Beat in:
1 large egg
1 teaspoon vanilla extract

Whisk together then add:
1 1/4 cups all purpose flour
1 1/4 cups buckwheat flour
1/2 teaspoon salt

1 cup walnuts, very finely chopped (optional)

Mix just until all ingredients are well blended. Chill dough for 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness. Cut with your favorite Ann Clark cookie cutter. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets and then transfer to a wire rack to cool completely. Glaze with Honey Glaze (recipe below) if desired.

Honey Glaze

Melt 2 tablespoons butter, add 2 tablespoons honey and 3 tablespoons milk and whisk to blend. Whisk butter mixture with 1 1/2 cups confectioners' sugar and a pinch salt in a medium bowl until smooth. Add more milk as necessary; the glaze should be a little thicker than heavy cream. One at a time dip cookies into the glaze, and scrape the excess off with a small spatula. Place the cookies on a wire rack to dry. Rewarm the glaze gently if needed to maintain consistency.