Om nom nom.
So delicious, lemony vanilla today, and with a Russian tea cake! (So not a family recipe, but delicious and highly recommended. If you’re not gluten free, just use buckwheat and regular flour. If you are gluten free, use buckwheat and your favourite premix. Make it easy. Also, weigh the ingredients. That’s very important. http://food52.com/recipes/32290-buckwheat-thumbprint-cookies-with-cherry-preserves I just sprinkled them with loads of icing sugar. YUM.)
Preparation
195 °F / 90 °C
4 min, 45 sec
3 tsp
12 OZ / 354 ML
