This recipe comes from a larger article on buckwheat in the Los Angeles Times. Because buckwheat is a seed, not a grain, buckwheat flour is particularly crumbly (there's regular flour added in this cookie dough for structure).
The thought of a tender, nutty cookie sounds perfect right about now—a great snack with afternoon tea or coffee that wouldn't induce a sugar high.
Read the article: Buckwheat Flour in Baking and Cooking, from the Los Angeles Times
The cookie recipe: Buckwheat Sugar Cookies
Does anyone use buckwheat flour regularly? Any tips?
Related: Good Grains: What is Buckwheat?
(Image: Stephen Osman for the Los Angeles Times)