December is upon us, and I couldn’t be more ready to celebrate. When it comes to holiday food, I’m all for enjoying some sweets, but I also don’t want to go too crazy, over-indulging at holiday parties. So this year, I thought I’d experiment with a “healthier” cookie recipe to shake things up a bit. An old colleague of mine passed along a recipe for buckwheat cookies a while ago, so this seemed like the perfect opportunity to give them a taste test.
For those who don’t know, buckwheat is a whole grain with many health beneﬁts. It is naturally gluten-free, and is high in zinc, copper, potassium, soluble ﬁber, and protein, just to name a few. For more information, please refer to the Whole Grains Council website where you can ﬁnd lots of great whole grain info, including the fact that buckwheat is the December Grain of the Month!
Personally, I thought these cookies were quite tasty. They are just basic sugar cookies, but I tend to like plain and simple foods where you can really taste the ﬂavor of the actual ingredients. For someone with more demanding tastebuds, a little frosting or decoration may make these cookies more festive.
My only warning: be careful about using too much ﬂour on the cutting board. This may seem obvious, but my sous-chef (a.k.a. my boyfriend) went just a tiny bit overboard with the ﬂour, and the ﬁrst batch turned out a bit dry. Next time, I might experiment with ways to make the cookies a little more moist. But even the slightly imperfect batch still fulﬁlls my treat cravings and got me in the holiday spirit, so really, no complaints here.
Crispy Holiday Sugar Cookies
¼ cup butter
1 cup sugar
2 tsp vanilla
1 ½ cups all-purpose ﬂour
1 ½ tsp baking powder
½ cup buckwheat ﬂour
1. In mixer bowl, cream butter and sugar; beat in eggs and vanilla.
2. Stir or sift all-purpose ﬂour and baking powder, add along with buckwheat to form a fairly ﬁrm dough.
3. Chill one hour or until dough is stiﬀ enough to roll. On lightly ﬂoured board, roll dough ¼–inch or thinner. Cut with cookie cutters and place on ungreased baking sheets.
4. Bake at 375 degrees for 6 – 8 minutes or until edges begin to brown. Decorate or leave plain.
Notes: * You may also be able to substitute whole wheat pastry ﬂour for some or all of the all-purpose ﬂour. Try it!
* The recipe claims to serve eight dozen, but it really comes nowhere close to that. I made half a batch and ended up with about 20 cookies. Enjoy!