Buckwheat cookies from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 702) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jviney on June 10, 2019

    There was no way I could skip making these cookies after reading the head note: “these taste like wet stone - in a good way, I promise.” The buckwheat flour makes them almost blue, they’re just the right amount sweet, they do taste like wet stone and it is in a great way. Super easy to throw together, loved them.

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