Buckwheat Butter Cookies with Cacao Nibs

Whisk together flours and salt.

In a separate bowl, cream the butter and sugar until smooth. Mix in vanilla and cacao nibs.

Add the dry ingredients to the wet and mix until just combined.

Press and roll the dough into a long log, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours (or you can freeze it for up to 2 months).

Preheat oven to 350 and line your cookie sheet with parchment paper (don't skip this! they are very buttery!).

Slice the logs thinly with a sharp knife and bake for 12-14 minutes, until they begin to brown at the edges. Let cool completely before taste-testing!