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The Birkett Mills

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Desserts: Buckwheat Sugar Cookies

Gluten-free yummy sugar cookies.
Serves: 24 3-inch cookies
2 eggs
1 cup sugar
1/2 cup shortening melted
1 3/4 cups buckwheat flour, light
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. cinnamon


Beat the eggs, add sugar and melted shortening, and beat until thoroughly mixed. Then sift all dry ingredients together and add slowly. Mix well and drop on greased cookie sheet. Press cookies with a glass, buttered and dipped in sugar. Bake in moderate oven for fifteen minutes or until done. (10 minutes at 350 degrees).

Note: 1/2 cup Whole Kasha may be added.