Buckwheat thumbprint cookies with cherry preserves
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The dough for these flavorful melt-in-your mouth cookies is based on that for the iconic Russian Tea Cake. (Arguably these are Extra-Russian Tea Cakes, what with the buckwheat flour and all...) You may serve them simply dusted with powdered sugar, like traditional RTCs, or poke each cookie gently with a stick (wooden spoon handle), while it’s still hot, to make “thumbprints” to fill with jam. How’s that for versatile?
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<br />Volume measures are given for all ingredients, but measuring with scale is not only easier, but more apt to get you the best results possible (put a link here or something?)
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<br />This recipe is inspired by the recipes in my latest book, Flavor Flours (Artisan 2014).
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