The dough for these flavorful, melt-in-your mouth cookies is based on that for the iconic Russian Tea Cake. (Arguably these are Extra-Russian Tea Cakes, what with the buckwheat flour and all...)
You may serve them simply dusted with powdered sugar, like traditional RTCs, or poke each cookie gently with a stick (or wooden spoon handle), while it’s still hot, to make “thumbprints” to fill with jam. How’s that for versatile?
Volume measures are given for all ingredients, although measuring with scale is not only easier, but more apt to get you the best results possible.
This recipe is inspired by the recipes in my latest book, Flavor Flours (Artisan, 2014)
Makes 36 to 40 cookies
1 1/3 cups (130 grams) walnuts or pecans
1/2 cup plus 1 tablespoons (70 grams) buckwheat flour
2/3 cup (65 grams) oat flour
1/4 cup plus 2 tablespoons (55 grams) white rice flour, preferably superfine, or 1/2 cups plus 2 tablespoons (55 grams) Thai* rice flour
1/2 cup (100 grams) sugar
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup (60 grams) cream cheese, cold, cut in chunks
6 tablespoons (170 grams) unsalted butter, slightly softened, cut into chunks
1 tablespoon water
1 teaspoons vanilla
Powdered sugar for dusting
About 1/4 cup (80 grams) cherry preserves
Get the full recipe (and save and print it) here.
*Thai rice flour is even finer than superfine flour and weighs less per cup, so you need a greater volume to get 55 grams.
Get excited about Alice's new book Flavor Flours: nearly 125 recipes -- from Double Oatmeal Cookies to Buckwheat Gingerbread -- made with wheat flour alternatives like rice flour, oat flour, corn flour, sorghum flour, and teff (not only because they're gluten-free, but for an extra dimension of flavor, too).
Photos by Mark Weinberg