Make Valentine’s extra sweet

Surprise friends or loved ones with this oh-so-tasty cookie recipe from Baking and Pastry Arts Instructor Victoria German.
Note: Baking is all about precision and accuracy, so measuring your ingredients out by weight is best. We’ve included approximate volume measurements as well in case you don’t have a digital scale, but for best results, use the weights provided by Instructor German.
Linzer cookies
Preparation: 30 to 40 minutes, plus baking time
Yield: 138 small, bite-sized cookies
Butter unsalted, room temperature |
340 g |
approx. 1 ½ cups |
Sugar |
255 g |
approx. 1 ¼ cups |
Vanilla |
5 g |
approx. 1 tsp |
Eggs, room temperature |
2 |
|
Cake flour |
435 g |
approx. 3 2/3 cups |
Cinnamon |
7 g |
approx. 2 1/4 tsp |
Baking powder |
7 g |
approx. 1 3/4 tsp |
Ground hazelnuts, lightly toasted |
230 g |
approx. 2 1/3 cups |
Raspberry jam, for filling |
|
|
- Cream butter and sugar with a hand mixer or in a stand mixer using the whisk attachment for five minutes. Gradually add room temperature eggs and vanilla.
- Change to the paddle attachment if using stand mixer.
- In a separate bowl, sift flour, cinnamon and baking powder together.
- Add dry ingredients to butter mixture. Add roasted hazelnuts and blend in. Mix until just combined.
- Wrap and chill dough, forming dough into a flat square about one inch thick.
- Once chilled, roll out the dough on floured table or board until about ¼ inch thick and cut into desired shapes, rounds or hearts, using smaller cookie cutters to create cutouts.
- Place on flat baking sheets lined with parchment and bake at 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown.
- Once cooled, spread some jam in the center of a cookie, then top with a second.
- Enjoy with someone special!
SAIT’s Date Night culinary classes are a great way to spend quality time together while experimenting with new cuisine! Browse available classes and sign up by searching the course registration number (CRN).