1/2 cup whole wheat flour
3/4 cup of buckwheat flour (really any variation you want of 2 3/4 cups of flour)
1 tablespoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature (very important)
1 1/2 cups granulated sugar
1 tablespoon orange zest
1 tablespoon lemon zest
2 large eggs
1 teaspoon vanilla
Preheat oven to 350 with racks in upper and lower thirds.
Whisk together flour, baking powder, and salt.
In a large bowl, using an electric mixer, beat butter, granulated sugar, orange and lemon zest on medium high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time and add vanilla.
Add flour mixture and beat until well combined.
Drop spoon fulls of cookies 1 inch apart on parchment-lined baking sheets.
Bake until edges are golden brown, 12- 15 minutes rotating sheets halfway through.
Cool on cookie sheets on wire rack for 5 minutes, then transfer cookies to racks and let cool completely.
Whisk together 1 tablespoon orange zest, 2 teaspoons lemon zest, 3 tablespoons fresh lemon juice and fresh orange juice and 2 1/2 cups of confectionery sugar until smooth. Glaze over each cookie and let set one hour.
Store in airtight containers up to 3 days. Makes 36
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