What's more traditional than a cutout cookie? For our Holiday Cookie Chronicles, abrowntable's genius addition of buckwheat to these cookie classics creates an alluring, almost-bitter toastiness that bats back and forth with the sweet icing.
Place the buckwheat and oat flours, along with the salt and sugar, in the bowl of a stand mixer. Dry whisk to evenly mix using the paddle attachment for about 2 minutes on medium-low speed.
While the mixer is set at medium-low speed add half of the butter and mix for 2 minutes. Then increase the speed to medium-high and add the rest of the butter, cream cheese and vanilla. Mix for about 2 minutes until completely combined. Transfer the dough to a clean sheet of parchment paper and shape it into a disc using clean hands. Wrap the disc with cling film and refrigerate for at least 2 hours before baking.
Before rolling out the dough to prepare the cookies, line two cookie/baking sheets with parchment paper and keep aside. Divide the cookie dough into 4 equal parts. Work with one part time and keep the rest refrigerated until ready to use. Using a rolling pin, roll out the cookie dough between on a clean surface lightly dusting the dough with a scant amount of buckwheat flour.
While the cookies are chilling, place a wire rack in the center of the oven and preheat to 300°F . Return the leftover cookie dough to the rest of the dough and prepare the rest of the cookies in the same manner. Bake the chilled cutout cookies in the preheated oven for 8 to 10 minutes, rotating the cookie sheet halfway through baking. The cookies are done when their edges start to turn lightly golden brown.
Repeat the same steps to prepare the dark chocolate. Drizzle the dark chocolate over the cookies and allow to solidify at room temperature. Transfer and store the cookies in airtight container.
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