Buchwheat Cookies

Add stacks of these cookies to any tray,

and they will disappear quickly in a crowd!

Cocoa Nibs, is a fun new ingredient to add to your
baking items.  Trader Joe's sells a 4oz. pouch, that is
enough for a few different recipes. 
This was my first recipe I tried at
incorporating the nibs, and they really add
an interest to these simple shortbread like cookies.

As Always,

ENJOY!

Recipe Source: Martha Stewart Baking

1 1/2 cups Flour

3/4 cups buckwheat flour

2/3 cup sugar

2 sticks butter softened

1 1/2 tsp. vanilla

1/4 tsp salt

1/3 cup cocoa nibs

1 Tbsp. espresso powder

1. 1.Whisk together flours,espresso powder and salt in a bowl to combine. Beat together butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce speed to low and gradually add flour mixture, beating until just combined. Add cacao nibs, and vanilla; beat until just combined.
2. 2. Transfer dough to a work surface and gently knead a few times to evenly distribute cacao nibs. Form dough into a log roughly 12 inches long and 1 1/2 inches in diameter. Tightly wrap log in parchment or wax paper and refrigerate until firm, at least 1 hour and up to 1 day.
3. 3. Preheat oven to 325 degrees and set racks in upper and lower thirds. Unwrap dough and cut into 1/4-inch-thick rounds. Place rounds 1 inch apart on parchment-lined baking sheets and bake, rotating once halfway through, until lightly golden, 12 to 15 minutes. (Cookies will become firm and crisp as they cool.) Transfer cookies to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.