Hi friends!
The awesome crew over at Tate’s Bake Shop wanted to wish my readers a Happy Valentine’s Day by giving away a Valentine’s cookie cube and cookbook combo!:
It’s “designed to delight the cookie lover and baker both… [by] pair[ing] 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.”
I’m a huge fan myself of Tate’s Bake Shop. I’ve tried an assortment of their cookies and have made many recipes from Kathleen King’s cookbooks.
To enter, just leave a comment on this post with your plans for Valentine’s Day. Are you planning to stay in? Have a date? Go out for dinner? I’ll give this one the same deadline as my other giveaway, February 5th at 11:59 PST. Make sure to leave an email I can reach you at!
If you don’t want to wait that long, feel free to buy the combo yourself since it’s currently listed for half off ($21.50) for Valentine’s Day. As if that’s not a great deal as is, use the code “BLOG213” for 20% off any web store purchase.
Finally, here’s a recipe for Linzer heart cookies from Baking for Friends. Make them for your significant other since they make beautiful and edible gifts!
Ingredients
- 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
Directions
- 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.
- 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.)
- 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.
- Position the oven racks in the top third and center of the oven and preheat the oven to 325°F.
- 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.
- 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.