: 35 minutes, plus chilling and cooling time
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
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.