Buckwheat Honey Cookies

Directions

Dough

• 1

  Cream together until light and fluffy:
  Butter
  Sugar
  Honey

• 2

  Beat in:
  Egg
  Vanilla extract

• 3

  Whisk together then add:
  All-Purpose flour
  Buckwheat flour
  Salt

• 4

  Add:
  Walnuts (optional)

• 5 Mix just until all ingredients are well blended. Chill dough for 3 to 4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness. Cut with your favorite Ann Clark cookie cutter. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets and then transfer to a wire rack to cool completely. Glaze with Honey Glaze (recipe below) if desired.

Honey Glaze

• 6

  Melt 2 tablespoons butter, add 2 tablespoons honey and 3 tablespoons milk and whisk to blend. Whisk butter mixture with 1 1/2 cups confectioners' sugar and a pinch salt in a medium bowl until smooth. Add more milk as necessary; the glaze should be a little thicker than heavy cream.

• 7

  One at a time dip cookies into the glaze, and scrape the excess off with a small spatula. Place the cookies on a wire rack to dry. Rewarm the glaze gently if needed to maintain consistency.

• 8 Enjoy!