Buckwheat Cookies - Untested

https://www.nytimes.com/2004/09/01/style/dining/temptation-the-cookies-that-simply-would-not-go-for-a-ride.html

Time: 40 minutes

1 cup buckwheat flour 

1 cup all-purpose flour 

2/3 cup sugar 

1/2 teaspoon salt 

1/2 teaspoon baking powder 

1 cup (2 sticks) unsalted butter, cut into cubes 

2 large egg yolks, beaten.

1. Heat oven to 325 degrees. 
2. Combine dry ingredients in a bowl, and stir with a whisk to mix; in a mixing bowl, beat butter until fluffy, and add eggs; beat in the dry ingredients in 2 batches, scraping down sides of bowl between additions. 
3. Transfer dough to a pastry bag fitted with a 1/2-inch star tip. Pipe dough in spirals, forming cookies 1 1/4 inches across, onto ungreased baking sheets, about 1 1/2 inches apart. (Dough is stiff, and can be hard to pipe.) Alternatively, form tablespoons of dough into balls, and place 1 1/2 inches apart on baking sheets; use a fork to press dough into rounds 3/8 inch thick. 
4. Bake biscuits 15 to 20 minutes, until golden around edges. 
5. Cool on a wire rack.

Yield: About 6 dozen cookies.