Buckwheat Shortbread Cookies

• Unsalted butter 1 cup, or 2 sticks (240 grams)
• Sugar 2/3 cup (133 grams), plus more for coating
• All-purpose flour 1 1/2 cups (190 grams)
• Instant polenta 4 1/2 teaspoons (22 grams)
• Buckwheat flour 2/3 cup (80 grams)
• Salt 1 1/4 teaspoons (5 grams)

1. Preheat the oven to 325F.
2. In the bowl of a stand mixer, using the paddle attachment, combine the butter and sugar on medium speed until light and fluffy.
3. Add the all-purpose flour, polenta, buckwheat flour and sale and mix until just combined.
4. On your countertop, place the dough between two pieces of parchment and roll it out to 1/4-inch thickness with a rolling pin.
5. Transfer the parchment-covered dough to a baking sheet and refrigerate until firm to the touch, about 30 minutes.
6. Cut the dough into shapes of your choice.
7. Coat each cookie with sugar, place on a baking sheet, and bake for 16 minutes.
8. Cool the cookies on a cooling rack.
9. The cookies will keep for several days in an airtight container.

butter, sugar, flour, polenta, salt

Taken from www.cookstr.com/recipes/buckwheat-shortbread-cookies (may not work)