Buckwheat Breakfast Cookies

Karen, FamilyStyle Food

Buckwheat Breakfast Cookies are tasty and satisfying at any time of the day. _MG_0953smallTake these cookies on the go for a quick breakfast or enjoy them as a snack.

Buckwheat Breakfast Cookies

By Karen
Makes 1 dozen


1 cup flour
1 cup buckwheat flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut into cubes
1 cup heavy cream
3/4 cup apple butter
1/2 teaspoon ground cinnamon


In bowl of food processor, pulse flours, sugar, baking powder and salt. Add butter and pulse until mixture forms pea-sized crumbs. Pour in cream and pulse briefly, just until dough forms.

Transfer dough onto generously floured counter top and pat firmly until it comes together. Flour rolling pin and gently roll dough into 12 x8-inch rectangle, pressing any crumbly pieces back into dough.

In small bowl, combine apple butter and cinnamon. Spread apple butter over surface of dough. Starting at longer edge, roll dough into compact log. Wrap log in plastic wrap and refrigerate 30 minutes.

Preheat oven to 375˚F. Line one large or two small rimmed baking sheets with parchment paper. Remove dough log from refrigerator and slice log in to 12 equal pieces. Arrange cookies on prepared baking sheet and bake 30 minutes, or until firm and golden. Serve warm.

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