Comment #6 - Louis! Please forward your mailing information to me at pkfamilyfriendsandfood (at) gmail (dot) com so that I can ask the nice folk at Tate's Bake Shop to send the Cookie Cube to you right away!
When I was growing up as the only daughter in my family, I would look forward to My Dad bringing me home one of those candy filled hearts for Valentine's Day. Even though I didn't like all of the filled chocolates that would come in those hearts... I adored receiving them! There were benefits to being the youngest and the only daughter in the family. Receiving those special treats when he got home from work on Valentine's Day made me feel extra special.
You can make someone you love feel extra special, too! The lovely folks at Tate's Bake Shop have offered to sponsor a giveaway for my readers in honor of Valentine's Day - keep reading to find out more!
They also provided a recipe for their lovely Linzer Heart Cookies to share... while I did make the cookies, if you noticed in the photo... they are not heart shaped and they are definitely not rolled and cut-out. After many attempts at cut-out cookies over the years, I have determined that is not something I can do without making a huge mess and having to re-roll the dough more times than I should.
So, I decided to make these tasty cookies into sandwich cookies without the pretty little heart shapes. I encourage you to give it a try yourself and roll them out - I'm sure you'll have better luck with rolling out dough that I do! I think I'll stick to purchasing the pretty cut-out cookies from great bakeries instead of making myself crazy!
Now, I'm sure you want to know more about the giveaway, right? Here are the details:
What can you win? The Tate's Bake Shop Cookie Cube which includes The Tate's Bake Shop Cookbook and three 3.5 ounce cubes of Tate's crispy chocolate chip cookies. I'm sure you know someone who would love to receive this as a gift... or maybe you want to keep it all to yourself! That's ok, I won't tell!
What do you do to win?
- Leave a comment sharing your favorite way to celebrate Valentine's Day.
- To get an additional entry, share the giveaway on Twitter and then leave a comment with a link to the tweet.
- Please be sure to leave your email address when leaving the comment so that you can be contacted if you win. The winner will have 24 hours from the time they are notified via email to respond with their mailing information. No response will require me to select another winner.
- Only open to U.S. residents.
- Giveaway closes at Midnight EST on February 13, 2013.
If you'd like to do some pre-Valentine's Day shopping for treats at Tate's Bake Shop, they have generously offered a discount code to my readers for 20% off their on-line purchase! To redeem the 20% offer, just use the code BLOG213 at checkout.
TATE'S BAKE SHOP LINZER HEART COOKIES
Recipe shared with permission
These decorative cookies make beautiful and tasty gifts.
An important tip: be sure to chop the nuts and chocolate very fine in a food processor (pulse to chop so the friction doesn’t warm them), or the dough will be too rough-textured to roll out smoothly. You need a graduated set of heart-shaped cookie cutters to make these. Yield: 20 sandwich cookies
Ingredients for the Cookies
- 2 cups unbleached all-purpose flour
- 1 cup cornstarch
- ¼ teaspoon salt
- ¾ pound (3 sticks) salted butter, at room temperature
- 1 cup confectioners’ sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups toasted, skinned and very finely chopped hazelnuts
- 6 ounces bittersweet chocolate, very finely chopped
- ½ cup seedless raspberry jam
- ½ cup confectioners’ sugar for sifting
1. Sift the flour, cornstarch, and salt into a medium bowl. In a large bowl, beat the butter and confectioners’ sugar with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg and vanilla, scraping down the sides of the bowl as needed. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the hazelnuts and chocolate.
2. Gather up the dough and shape it into a flat disk. Wrap in plastic wrap and refrigerate until chilled, at least 2 hours. (The dough can be refrigerated for up to 1 day. Let stand at room temperature for 10 minutes to soften slightly before rolling.)
3. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats. On a lightly floured work surface, roll out the dough to a round about ¼-inch thick. Use a 3 ½-inch heart-shaped cookie cutter to cut out the cookies as close as possible to avoid excess scraps. Arrange the hearts about 1 inch apart on the prepared baking sheets. Gather up the dough scraps and gently knead together, and cut out more cookies. If the dough becomes too soft to roll out, refrigerate until chilled. You should have 40 cookies. Refrigerate for 30 minutes to 1 hour.
4. Position the oven racks in the top third and center of the oven and preheat the oven to 325°F.
5. Use a 1-inch heart-shaped cookie cutter to cut out the centers of 20 cookies. These will be the cookie tops. (You can bake the mini hearts to nibble on later! Don’t throw away or re-roll.) Bake, switching the position of the baking sheets from top to bottom and front to back halfway through baking, until the cookies begin to brown, 20 to 25 minutes. Sift some of the ½ cup of confectioners’ sugar over the hot cut-out cookies Let cool completely on the baking sheets.
6. Spread the jam on the cookie bottoms, leaving an 1/8-inch border around the edges. Add the tops, sugared sides up, and press together gently. Just before serving, sift the remaining confectioners’ sugar over the cookies.
Note: I did not receive any compensation for this post. Tate's Bake Shop has generously offered to giveaway the Cookie Cube to one of my readers.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.