Name: Buckwheat Linzer Cookies
Yield: Makes about 1 1/2 dozen 2-inch sandwich cookies
Ingredients: 1/4 cup plus 2 tablespoons (55 grams) white rice flour; 1/2 cup plus 2 tablespoons (70 grams) buckwheat flour; 2/3 cup (65 grams) oat flour; 1/4 teaspoon salt; 1/8 teaspoon baking soda; 1/2 cup (100 grams) sugar; 1/4 cup (60 grams) cream cheese, cut into chunks; 12 tablespoons (1 1/2 sticks/170 grams) unsalted butter, cut into chunks and softened; 1 tablespoon water; Buckwheat sablés dough, shaped into logs and chilled as directed; 1/2 cup blackberry (or other) preserves; Powdered sugar for dusting; Baking sheets, lined with parchment paper; 7/8-inch round cookie cutter (or bottle cap to improvise); Sifter or medium-fine mesh strainer

Buckwheat Linzer CookiesLeigh Beisch

These pretty cookies look as though they are fussy to make, but they are actually slice-and-bake cookies, with holes cut from half of them about halfway through the baking. Buckwheat pairs well with any dark berry or cherry flavor, so feel free to try different preserves. The cookies keep well, but they should be assembled only shortly before serving. Leftover filled cookies will soften a bit, but they will still taste great.

Recipe notes

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