Wednesday, January 30, 2013

Linzer Heart Cookies and Giveaway

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Valentine's Day is right around the corner, have you started planning what you’re going to do for your sweetie? Thank goodness for the fine folks over at Tate’s Bake Shop sharing their recipe for Linzer Heart Cookies. I’ll be making these for my hubby.

I love that they offer all sorts of options like cookie towers, brownies, cakes, pies, gift baskets and the list goes on, They even have gluten free products, it’s an all in one shop! What’s even better news is they are currently celebrating the holiday by offering 50% off a Valentine's Cookie Cube & Cookbook combo -- now just $21.50 -- along with 20% off any web store purchase! To redeem the 20% offer, just use the code BLOG213 at checkout.

How awesome are they to share one of their Valentine's Cookie Cube & Cookbook combos with you? Designed to delight the cookie lover and baker both, we've paired Baking for Friends, the latest baking book from Tate's Bake Shop's own Kathleen King, with our elegant Valentine's Day Cube Tower with three, 3.5 oz packages of Tate's Bake Shop's crispy chocolate chip cookies all dressed up in red! Each cube contains approximately 6-7 cookies. See how to win yours below…

Linzer Heart Cookies
(Adapted from Kathleen King and Tate's Bake Shop newest cookbook Baking for Friends)
Yield: 20 sandwich cookies

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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.

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
-plus-
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.

For your first MANDATORY entry, visit Tate’s Bake Shop and let us know what you would order. Giveaway ends 2-8-13 at midnight.

Bonus Entries:

+2 follow me on Twitter @crazystar_allie leave twitter ID in comment

+1 (can do daily) tweet this giveaway, Share my giveaway on twitter and leave me a link in a comment (Click on the time stamp and copy the link in the address bar).

+2 additional entries become a Finding Inspiration In Food follower and leave a comment that you do. Be sure to leave 2 separate comments telling me your a follower!!

+2 additional entries “like” Finding Inspiration In Food on Facebook and leave a comment that you did. Be sure to leave 2 separate comments telling me you liked the page or already do!!

+1 add this to any giveaway linky, sweeps site, & leave link so I can check it out.

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+2 Leave a comment any non-giveaway post and let me know in a comment which one you left it on.

+1 Blog, Stumble, Digg or share this giveaway on any open public forum and leave me the link to it.

+1 per item pinned. Pin one of Finding Inspiration in Food’s items on Pinterest. Post the link here.

That's it! You can do as many or as little as you want-it's all up to you! Good Luck!!

Disclosure: The Valentine's Cookie Cube & Cookbook combos, information, and giveaway have been provided by Tate’s Bake Shop. I was not paid and all opinions are my own.

That's it! You can do as many or as little as you want-it's all up to you! Good Luck!!

19 comments:

  1. The Whole Wheat Dark chocolate chip cookies!

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  2. I'd order the Double chocolate chip cookies.

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  3. I'd order the Chocolate Chip Cookie Bark

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  4. I would order the chocolate chip cookies.

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  5. Chocolate Chip Pie - YUM
    myfoxypup(at)gmail(dot)com

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  6. Follow on Twitter - susitravl #1

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  7. Follow on Twitter - susitravl #2

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  8. #1 Follow you on Twitter - @autumnsweeps

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  9. #2 Follow you on Twitter - @autumnsweeps

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  10. I would order the Pecan Pie yummy!
    monicatopefer@hotmail.com

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  11. I like the Chocolate Chip Cookie Bark

    cpt_howdy@hotmail.com

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  12. Butterscotch Pecan cookies sound fun!

    ladybuggill@aol.com

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  13. I would order the Gluten-Free Chocolate Chip Cookies. Always wanted to try gluten free and see if there's a taste difference.

    christy_villa@hotmail.com

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  14. The Raspberry Squares for sure!!

    christenchalmers@gmail.com

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