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.
Preparation: 30 to 40 minutes, plus baking time
Yield: 138 small, bite-sized cookies
|Butter unsalted, room temperature||340 g||approx. 1 1/2 cups|
|Sugar||255 g||approx. 1 1/4 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).
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