Buckwheat Honey Cookies
For a bold honey flavor, use buckwheat honey in this recipe.
PREP:3 hours 30 minutes
- 1 cup Unsalted Butter, Softened
- 1/3 cup Sugar
- 1/2 cup Honey
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 1/4 cup All-Purpose Flour
- 1 1/4 cup Buckwheat Flour
- 1/2 teaspoon Salt
- 1 cup Walnuta, very finely chopped (optional)
Cream together until light and fluffy:
Whisk together then add:
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.
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.
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