Sugar cookies

COOKIE CRUMBS: Buckwheat flour makes for a crumblier texture. (Stephen Osman / Los Angeles Times)

Total time: 35 minutes, plus chilling and cooling time

Servings: Makes 2 dozen cookies

1/2 cup (1 stick) butter, softened

1/3 cup sugar

1/4 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1/3 cup chopped walnuts

1/2 cup buckwheat flour

1/2 cup flour

1. In a medium mixing bowl, cream the butter with the sugar, salt and cinnamon, using the back of a large spoon. Stir in the vanilla extract and nuts.

2. In a separate bowl, sift together the flours, then add these to the butter mixture, beating the butter into the flour with the spoon to form a dough. Turn out the dough onto a work surface and roll into a 2-inch-diameter log. Wrap tightly in plastic and refrigerate at least 3 to 4 hours until chilled and firm.

3. Heat the oven to 325 degrees. Slice the log crosswise into one-quarter-inch-thick cookies. Arrange on a nonstick, buttered or parchment-lined cookie sheet about 2 inches apart.

4. Bake for 16 to 20 minutes, until the cookies begin to turn golden brown at the edges. Rotate the sheet halfway through for even baking. Using a metal spatula, immediately remove the warm cookies and cool on a wire rack. The cookies will keep, tightly wrapped, for 2 weeks at room temperature.

Each serving: 73 calories; 1 gram protein; 7 grams carbohydrates; 0 fiber; 5 grams fat; 3 grams saturated fat; 10 mg. cholesterol; 25 mg. sodium.