PREPARATION

Whisk the all-purpose and buckwheat flours together in a medium bowl. Set aside. In another medium bowl, beat the butter with the sugar and salt for about 1 minute with an electric mixer, until smooth and creamy but not fluffy. Mix in the nibs and vanilla – I left nibs out. Add the flours and mix just until incorporated. Scrape the dough into a mass and, if necessary, knead it with your hands a few times, just until smooth.

Form the dough into a block, wrap and refrigerate for at least 2 hours, or, preferably overnight.

Position the tacks in the upper and lower thirds of the oven and preheat the oven to 350F degrees. Line the baking sheets with parchment paper.

Roll the dough out with a floured rolling pin and cut out shapes with cookie cutter. Place the cookies at least 1 1/2 inches apart on the baking sheets.

Bake until the cookie are just beginning to color at the edges, 12 to 14 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking. Cool the cookies in the pans on a rack, or slide the parchment liners carefully onto the rack to free up the pans. Let cool completely. The cookies are delicious fresh but even better the next day. They can be stored in an airtight container for at least one month.