- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1.5 cups whole wheat flour
- 1.5 cups buckwheat flour (sarassin)
- 2/3 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla.
In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
Refrigerate 30 minutes or until firm enough to roll.
Preheat oven to 350°.
On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. (Roll out the size of a cookie sheet and cut into 64 squares.) Place 1 in. apart on parchment lined baking sheets.
Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.
ICING
For icing mix powdered sugar with milk and use a piping bag to doodle designs on your cookies.