makes about 6 dozen
8 ounces butter (2 sticks)
2/3 cup sugar
1 cup buckwheat flour
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large egg yolks
Preheat oven to 325. In a large mixing bowl, thoroughly mix the butter and sugar. In a separate bowl, combine the flours, baking powder, and salt. Add the flour mixture to the butter and sugar, mixing with your hands to incorporate. Form a well in the center and add the egg yolks, then mix them in with a fork until the texture is uniform, a bit like wet sand. Test the dough to see if it will come together by squeezing a little ball in your hand. If it's crumbly, mix in cold water a tablespoon at a time until it coheres.
Remove from the oven and let the cookies cool on the cookie sheets for two or three minutes, then remove them to a wire rack to finish cooling. These keep quite well in a close container.
p.s.~ I switched to the new blog editor, which seems to have solved the line break problem I was having--but I wonder why I can't seem to be able to add more than one photo at a time to the blog...?
Text and photos copyright 2011 by Brett Laidlaw