Welcome back to Cookie Monday! Enjoy this week’s installment:
I know a lot of people have tried buckwheat pancakes or waffles before, but cookies with buckwheat flour are not as well known. With good reason, probably, because buckwheat cookie dough has a tendency to more closely resemble wet cement than buttery cookie dough. What buckwheat cookies lack in aesthetics however, they more than make up for in taste. The slightly bitter edge of the buckwheat flour prevents the cookies from tasting too sweet, and the fresh acidity of the homemade strawberry filling complements the earthiness of the cookie. While the cookies bake, the filling comes together quickly on the stove so that it’s ready to seep into the centers of the cookies. You can let the cookies cool to make eating them a little neater, but I think they’re best when the filling is still warm and sticky so that the berry flavor permeates every bite.
These are the perfect cookies to serve with a glass of lemonade or iced tea now that the weather is warming up, and I’m sure they’d make a nice end to a picnic lunch or potluck dinner.
I would like to thank Arjun Narayen for taking the incredible pictures of these cookies. You can find more of his photography on his Facebook page, Arjun Narayen Photography.
Buckwheat Strawberry Thumbprints
Makes 2 dozen cookies
1 cup diced fresh strawberries
1-2 tablespoons granulated sugar, depending on the ripeness of the berries
1 tablespoon water
8 tablespoons (1 stick) unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour
6 tablespoons buckwheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1. To prepare the filling: Combine all of the filling ingredients in a small saucepan over medium heat and bring to a boil, reduce heat to low and simmer for 15 minutes, then mash the strawberries with a fork or wooden spoon. Continue to cook for 5-8 more minutes until the filling is thickened and the strawberries have broken down. Transfer to a bowl to cool while you prepare the dough.
2. For the dough: Preheat the oven to 350F and line a baking sheet with parchment paper. Combine the butter and granulated sugar in the bowl of a standing mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Scrape down the sides of the mixing bowl, then add the flour, buckwheat flour, baking powder, baking soda, and salt. Mix on low speed until combined.
3. To shape the cookies: Roll 1 tablespoon sized portions of the dough into balls and place 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes, until the edges are just turning golden brown. Remove the cookies from the oven, then gently press a small indentation in the tops of the cookies using the back of a wooden spoon. Transfer the cookies to a wire cooling rack, then fill the indentations with the strawberry filling. Let cool, then serve.