Cranberry Walnut Buckwheat Shortbread

Cranberry Walnut Buckwheat Shortbread

Tasty, simple, and quite delicate. Also vegan and gluten-free.
Makes about 30 cookies
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1/2 cup coconut oil (or substitute Crisco, vegan margarine, etc.)

1/4 cup maple syrup

1 tsp vanilla extract

1 cup buckwheat flour

1/2 tsp cinnamon

1 cup finely chopped walnuts

1/2 cup dried cranberries

Preheat the oven to 350º F and lightly grease five 4-inch tart pans (see note at end).

In a stand mixer, combine

  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Add

  • 1 cup buckwheat flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Mix until the dough is smooth. Add

  • 1 cup finely chopped walnuts
  • 1/2 cup dried cranberries

and mix on low to incorporate. Press the dough into the tart pans and bake for 20 minutes, or until starting to get dark around the edges. Slice each into 6 triangles while still warm, then let cool completely.

Note: The original recipe (adapted from Gluten-Free and Vegan Holidays by Jennifer Katzinger) calls for one 9-inch tart pan, sliced into 10 triangles. These light, fragile cookies break easily which is why I suggest smaller pans and cookies.

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