Giuseppepaolo

Let's make this short and sweet. Just like the recipe for these delicious cookies. I will however give you a quick background. During my recent visit in Alabama, my sister and I were craving something sweet. Or maybe it was just me and she politely went along with it (how southern of her). Either way, we quickly discovered the limitations of our resources. But I was determined. I mean...I was in a gorgeously huge kitchen after all....and I needed to bake! A quick inventory found us with flour, sugar, butter, and eggs....thats good. We have the basics. What else....a box of chocolate pudding? Hmmm....this could be interesting. Oh, and a handful of sliced almonds.. Well...this is a job for Google! A quick search for 'pudding in cookies' came up a surprisingly long list of results. I had never heard of using pudding in cookies (apparently I'm in the minority where that's concerned. Oh well, so much for thinking we were on the cutting edge of a new method). What we ende...

Today I have a special treat for you. And a surprise. Your treat is this recipe direct for Tate's Bake Shop : TATE'S BAKE SHOP LINZER HEART COOKIES These decorative cookies make beautiful and tasty gifts.  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. Yield: 20 sandwich cookies 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 bo...