- Unsalted butter 1 cup, or 2 sticks (240 grams)
- Sugar 2/3 cup (133 grams), plus more for coating
- All-purpose flour 1½ cups (190 grams)
- Instant polenta 4½ teaspoons (22 grams)
- Buckwheat flour 2/3 cup (80 grams)
- Salt 1¼ teaspoons (5 grams)
- Preheat the oven to 325°F.
- In the bowl of a stand mixer, using the paddle attachment, combine the butter and sugar on medium speed until light and fluffy. Add the all-purpose flour, polenta, buckwheat flour and sale and mix until just combined.
- On your countertop, place the dough between two pieces of parchment and roll it out to ¼-inch thickness with a rolling pin.
- Transfer the parchment-covered dough to a baking sheet and refrigerate until firm to the touch, about 30 minutes. Cut the dough into shapes of your choice.
- Coat each cookie with sugar, place on a baking sheet, and bake for 16 minutes. Cool the cookies on a cooling rack. The cookies will keep for several days in an airtight container.