Buckwheat plum shortbread cookies

I made a version of these Figgy Buckwheat Scones for book group, and oh, they were very tasty. The modifications I made were:

-cut the recipe in half, and made my roll and slices considerably thinner/smaller, so that they were cookie-sized instead of scone-sized
-used light buckwheat flour instead of dark (not on purpose—I opened the bag and my flour was very light)
-used my homemade plum butter instead of fig butter
-baked the smaller cookies for only 28-30 minutes

I also love that so many of the ingredients were local: Maine buckwheat flour, plum butter from Maine plums, Maine butter, Maine cream, Maine sea salt.