By Alice Medrich via 101 Cookbooks
GV comments: I once had a whole wheat version of this type of cookie, called a Whole Wheat Sable (the LA Times appears to have landed permission to reprint this recipe here). When I volunteered to lead a workshop on buckwheat, I wondered if there was possibly a buckwheat version of it, and, lo and behold, there is! By the same pastry chef, Alice Medrich. I adore the buckwheat version, because it has a kind of sandy texture in your mouth. It's not sweet like chocolate chip cookies--it's much more subtle. You will keep eating them to figure out why you like them so much. Vegan butter works very well with these.
Timing: Over 2 hours (because you have to chill the dough). Active time is less than 15 minutes to make the dough and shape it into a log, and a few minutes here and there to cut and bake the cookies.
Nutrition: Mostly fat, sugar, and refined flour