Buckwheat Peanut Butter & Banana Shortbread Cookies
Enhanced by the naturally nutty flavor of buckwheat flour, these shortbread combine the flavors of peanut butter, honey, and cinnamon with the crunch of banana chips for a well-balanced shortbread. Yields about 40 shortbread cookies
Servings
40shortbread cookies
Cook Time
25minutes
Servings
40shortbread cookies
Cook Time
25minutes
Ingredients
Instructions
  1. In a medium bowl, whisk together the buckwheat flour and cinnamon. Set aside. In the bowl of a stand mixer, or with a hand mixer, cream together the butter, peanut butter, and sugar until light and fluffy (about 3-5 minutes). Add the vanilla and mix until combined.
  2. Add in the dry ingredients and mix until the dough comes together. It may still be a bit crumbly at this point.
  3. Stir in the crushed banana chips, Cheerios, and peanut butter chips. If the dough is still too loose, add milk a little at at a time until you can bring it together with your hands.
  4. Wrap two flat discs in plastic wrap and refrigerate for about half an hour.
  5. Preheat the oven to 300°F and line a baking sheet or two with parchment paper. Remove the dough from the fridge and roll it out until it is about 1/4″-1/3″ thick. Using a knife or a cookie cutter, cut into your desired shapes and line each biscuit onto the prepared baking sheets. Dock the cookies with a fork and bake 25 minutes. Allow to cool on a wire rack.
  6. Once the cookies are cool, whisk together the sifted powdered sugar and warmed honey until it forms a glaze. You may need to add some milk to thin it out a bit. Drizzle over the shortbread.

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