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Maple Buckwheat Shortbread with Cranberries, Ginger and Walnuts

Maple Buckwheat Shortbread Cookies are sweet, delicious treats that are just the right size to bite! One of my family's absolute favorite Christmas cookies!

January is one of my favorite months; not because of the weather (it’s much too cold!), but because the pace is slower and more relaxed than the hustle and bustle of November and December.  No parties.  No shopping.  No holiday prep work.  Just plenty of time to sit back, enjoy a good book, drink hot tea and of course, nibble on a few cookies.  Maple Buckwheat Shortbread with Cranberries, Ginger and Walnuts are perfect January cookies.  Chock-full of tart dried cranberries, sweet, spicy crystallized ginger and toasted walnuts, these rich, buttery shortbread cookies have a sophisticated taste that’s sure to please.  I can guarantee they’re what you’ll want to reach for on a lazy winter afternoon.

Maple Buckwheat Shortbread Cookies are sweet, delicious treats that are just the right size to bite! One of my family's absolute favorite Christmas cookies!

Hodgson Mill Buckwheat Flour has a distinct, earthy flavor that works well as the basis for this recipe.  I like how it enhances the other ingredients (especially the maple and ginger) as well as adding fiber, calcium, protein and a lovely dark color to these cookies.  

Maple Buckwheat Shortbread Cookies are sweet, delicious treats that are just the right size to bite! One of my family's absolute favorite Christmas cookies!

Begin by beating the butter, maple syrup and vanilla extract with an electric mixer in a large bowl until smooth.

*Note* I used European butter in my cookies because it has a high butterfat content that works particularly well in butter-centered recipes like shortbread.  Standard, grocery store (American) butter will be fine to use, but if you happen to have some European butter (like Plugra® or Kerrygold®) on hand, give it a try.  You’ll love how it adds a more pronounced buttery flavor to these cookies. 

Maple Buckwheat Shortbread Cookies are sweet, delicious treats that are just the right size to bite! One of my family's absolute favorite Christmas cookies!

Next, add the buckwheat flour, salt and cinnamon to the bowl and mix until well combined. 

Maple Buckwheat Shortbread Cookies are sweet, delicious treats that are just the right size to bite! One of my family's absolute favorite Christmas cookies!

Next, fold in the cranberries, ginger and walnuts. 

Maple Buckwheat Shortbread Cookies are sweet, delicious treats that are just the right size to bite! One of my family's absolute favorite Christmas cookies!

Scoop the dough out onto a large piece of plastic wrap and using the plastic as a guide, press and smooth the dough into a 12-inch long log.  Place the wrapped dough in the refrigerator to chill for at least an hour and up to a day. 

Maple Buckwheat Shortbread Cookies are sweet, delicious treats that are just the right size to bite! One of my family's absolute favorite Christmas cookies!

Unwrap the chilled dough and place it on a piece of wax paper that has been sprinkled with turbinado sugar. Roll the dough into the sugar, slightly pressing it in to form a sugary crust.  I like the added crunch of the turbinado sugar, but this step can be skipped if preferred.

Maple Buckwheat Shortbread Cookies are sweet, delicious treats that are just the right size to bite! One of my family's absolute favorite Christmas cookies!

Slice the log into ¼-inch thick rounds and place them an inch apart on a lined baking sheet.  Bake in a 350°F oven for 12 to 15 minutes or until the edges begin to brown.  These cookies smell fantastic as they bake. Your oven timer won’t go off soon enough. 

 Let the cookies cool for a few minutes on the baking sheet and then transfer to a wire rack to completely cool.  

Maple Buckwheat Shortbread Cookies are sweet, delicious treats that are just the right size to bite! One of my family's absolute favorite Christmas cookies!

Maple Buckwheat Shortbread with Cranberries, Ginger and Walnuts are everything I look for in an after-the-holiday's cookie.  They’re sweet, a bit spicy and intensely flavorful; tasty little treats without a lot of fuss.  And, if you find yourself wanting to create more delicious things with Hodgson Mill Buckwheat Flour, be sure to take a look at the other recipes on our blog featuring this uniquely flavored, high-quality flour.  Buckwheat–Almond Citrus Sables and Banana Buckwheat Muffins with Dark Chocolate, Walnuts and Cacao Nibs are some of our favorites.

Let January be your month to unwind and recharge and of course, snack on delicious cookies like Maple Buckwheat Shortbread with Cranberries, Ginger and Walnuts all the while.  I know I will.  Enjoy! 

Maple Buckwheat Shortbread with Cranberries, Ginger and Walnuts

Ingredients

  • 1/2 cup unsalted butter softened (preferably European)
  • 1/4 cup real maple syrup (not artificial pancake syrup)
  • 1 tsp. vanilla extract
  • 1 cup Hodgson Mill Buckwheat Flour
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground cinnamon
  • 1/2 cup dried cranberries coarsely chopped
  • 1/4 cup crystallized ginger diced
  • 3/4 cup toasted walnuts coarsely chopped
  • 3 Tbsp. turbinado sugar

Instructions

Beat the butter, maple syrup and vanilla extract with an electric mixer in a large bowl until smooth. Add the buckwheat flour, salt and cinnamon to the bowl and mix until well combined.  Next, fold in the cranberries, ginger and walnuts.  Scoop the dough out onto a large piece of plastic wrap and using the plastic as a guide, press and smooth the dough into a 12-inch long log.  Place the wrapped dough in the refrigerator to chill for at least an hour and up to a day.  Unwrap the chilled dough and place it on a piece of wax paper that has been sprinkled with turbinado sugar. Roll the dough into the sugar, slightly pressing it in to form a sugary crust.  Slice the log into ¼-inch thick rounds and place them an inch apart on a lined baking sheet.  Bake in a 350°F oven for 12 to 15 minutes or until the edges begin to brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a wire rack to completely cool.  Cookies can be kept in an airtight container for up to 5 days.

Recipe inspired from Gluten-Free and Vegan Holidays, by Jennifer Katzinger

Servings

Makes approximately 2 dozen cookies

You can find Maple Buckwheat Shortbread with Cranberries, Ginger and Walnuts and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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Showing 6 Comments
Avatar  Cindy Wulff 3 years agoReply

I made these however the husband wasn't keen on me using buckwheat, so I used flour and coconut flour, 50/50, turned out great.

Avatar  Holly 3 years agoReply

Hi Cindy I'm glad you had good results switching the flour. Thanks for sharing!

Avatar  Bonnie K. 3 years agoReply

This does look good. I'm a fan of shortbread and this one looks even better.

Avatar  Holly 3 years agoReply

Thanks Bonnie! I'm a shortbread cookie fan, too, and the buckwheat flour makes this version really stand out. I hope you like them as much as we do :)

Avatar  Lisa Scherer 3 years agoReply

Delish!! I love anything with cranberries.

Avatar  Holly 3 years agoReply

Thanks Lisa! I know you'll love these cookies :)

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