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 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

---

1. 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.
2. Change to the paddle attachment if using stand mixer.
3. In a separate bowl, sift flour, cinnamon and baking powder together.
4. Add dry ingredients to butter mixture. Add roasted hazelnuts and blend in. Mix until just combined.
5. Wrap and chill dough, forming dough into a flat square about one inch thick.
6. 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.
7. Place on flat baking sheets lined with parchment and bake at 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown.
8. Once cooled, spread some jam in the center of a cookie, then top with a second.
9. 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).