Buckwheat and Orange Shortbread Cookies

Ingredients

• 1 plus 1 1/2 tablespoons salted butter , softened
• 0.5 cups light brown sugar
• 0.25 cups white sugar
• 2 large egg yolks
• zest of 2 zest of 2
• 2 cups all-purpose flour
• 0.5 cups buckwheat flour
• 1 large egg , lightly beaten
• sugar , as needed
• buckwheat groats for sprinkling

Instructions

1. 1

   Gather all ingredients.

2. 2

   Combine butter, light brown sugar, and white sugar in a bowl and beat with an electric mixer until fluffy, 2 to 3 minutes. Beat in egg yolks and orange zest.

3. 3

   Combine flour and buckwheat flour in a small bowl. Stir flour mixture into butter mixture until you have a soft dough.

4. 4

   Divide the dough in halves and set on a sheet of parchment paper or plastic wrap. Shape into 2 logs, about 2 inches in diameter, using the paper or wrap, and wrap up tightly. Refrigerate until firm, at least 6 hours.

5. 5

   Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking sheets with parchment paper. Unwrap dough logs and brush each log with beaten egg.

6. 6

   Pour demerara sugar into a shallow dish and roll the egg-washed logs in the sugar, until encrusted all around with sugar.

7. 7

   Cut each log into 1/2-inch slices and arrange on the prepared baking sheets. Sprinkle with buckwheat groats if you like.

8. 8

   Bake in the preheated oven until lightly browned, 12 to 14 minutes. Cookies will firm up as they cool.