Seeded Buckwheat Cookies

Serves: 6

Mohammad Wiegand

1 January 1970

Based on User reviews:

47

Spice

52

Sweetness

49

Sourness

39

mins

Prep time (avg)

5

Difficulty

Ingredients:

1 cup

Pecan

1 cup

Buckwheat Flour

3 tsps

Kosher Salt

1 tsps

Baking Powder

1 cup

All-Purpose Flour (plus more for surface)

1 cup

Unsalted Butter (2 sticks, room temperature)

2 cup

Powdered Sugar

2 tsps

Vanilla Extract

2 tsps

Granulated Sugar

1 tsp

White Sesame Seed (not toasted)

1 tsp

Black Sesame Seed

1 tsps

Poppy Seed

Directions:

1

Preheat oven to 350°

2

Toast pecans on a rimmed baking sheet, tossing once or twice, until lightly browned and beginning to smell nutty, 5-8 minutes (do not toast them all the way; they will get baked again)

3

Let cool

4

Turn off oven

5

Pulse pecans, buckwheat flour, salt, baking powder, and 1 cup all-purpose flour in a food processor until pecans are finely ground

6

Using an electric mixer on medium

7

High speed, beat butter, powdered sugar, and vanilla until light and fluffy, about 4 minutes

8

Reduce speed to low and mix in dry ingredients just to blend

9

Divide dough in half; wrap each in plastic wrap, flattening into 1/2"-thick disks

10

Chill until very firm, at least 2 hours

11

Working with 1 piece at a time, roll disks of dough between 2 lightly floured sheets of parchment paper to about 1/8" thick

12

Transfer to a baking sheet and remove top sheet of parchment

13

Chill 30 minutes

14

While dough is chilling, mix granulated sugar, sesame seeds, and poppy seeds in a small bowl

15

Reheat oven to 350°

16

Using a knife or pastry cutter, cut out 2" squares or diamonds from dough and space out on baking sheet, about 1/2" apart

17

Sprinkle with sesame mixture and bake cookies until golden brown around the edges, 10-12 minutes

18

Transfer cookies to wire racks and let cool before serving

19

Do ahead: Dough can be made 5 days ahead; keep chilled

20

Cookies can be baked 2 days ahead; store airtight at room temperature

21

Preheat oven to 350°

22

Toast pecans on a rimmed baking sheet, tossing once or twice, until lightly browned and beginning to smell nutty, 5-8 minutes (do not toast them all the way; they will get baked again)

23

Let cool

24

Turn off oven

25

Pulse pecans, buckwheat flour, salt, baking powder, and 1 cup all-purpose flour in a food processor until pecans are finely ground

26

Using an electric mixer on medium

27

High speed, beat butter, powdered sugar, and vanilla until light and fluffy, about 4 minutes

28

Reduce speed to low and mix in dry ingredients just to blend

29

Divide dough in half; wrap each in plastic wrap, flattening into 1/2"-thick disks

30

Chill until very firm, at least 2 hours

31

Working with 1 piece at a time, roll disks of dough between 2 lightly floured sheets of parchment paper to about 1/8" thick

32

Transfer to a baking sheet and remove top sheet of parchment

33

Chill 30 minutes

34

While dough is chilling, mix granulated sugar, sesame seeds, and poppy seeds in a small bowl

35

Reheat oven to 350°

36

Using a knife or pastry cutter, cut out 2" squares or diamonds from dough and space out on baking sheet, about 1/2" apart

37

Sprinkle with sesame mixture and bake cookies until golden brown around the edges, 10-12 minutes

38

Transfer cookies to wire racks and let cool before serving

39

Do ahead: Dough can be made 5 days ahead; keep chilled

40

Cookies can be baked 2 days ahead; store airtight at room temperature