Barefoot by the Sea: Tate's Bake Shop Feature, Recipe and a Giveaway!

Thursday, February 7, 2013

Tate's Bake Shop Feature, Recipe and a Giveaway!

How's this for an entrepreneur?  I love the story of Kathleen, the owner and founder of Tate's Bake Shop. She started selling her chocolate chip cookies at North Sea Farm, her father's farmstand in Long Island when she was just 11 years old! In 1980, at the age of 21, she opened her own shop in the Hamptons and quickly became a popular destination among locals and visitors. The New York Post stated that Tate's was "worth putting miles on the odometer".

Lucky for us, you don't have to live in New York to indulge in these delicious cookies and treats. Tate's is committed to delivering classic and delicious baked goods made with the highest quality and freshest ingredients. This Valentine's Day season Tate's Bake Shop has created many different delicious gift bag options creating the perfect sweets for anyones sweetie. With flavors such as oatmeal, white chocolate nut and the classic chocolate chip cookie, they are sure to delight! They even offer gluten free cookies. They have economically priced gifts available and more extravagant gifts, both sure to please your loved ones!

Tate's Bake Shop is sharing one of their favorite recipes with Barefoot by the Sea's readers just in time for Valentine's Day -- linzer heart cookies from their newest cookbook: Baking for Friends!
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


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 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.
The folks over at Tate's Bake Shop are also happy to offer readers 20% off their online purchase (simply use code BLOG213 at checkout).  They are also offering their sweet Valentine's Day combo at 50% off!   Be sure to check out Tate's Bake Shop for your Valentine's Day gifts and beyond.  These cookies taste homemade - crispy on the outside, fresh and yummy!  

One more thing!  Tate's Bake Shop is also giving away one combo to a lucky Barefoot by the Sea reader!  Simply fill out the form below and be entered to win a cookie tower and a copy of Tate's Baking for Friends!
a Rafflecopter giveaway

29 comments:

  1. Corn starch in cookies, that is something I have never heard of before. I wonder how that changes the texture. Sounds interesting, and I always do love to bake cookies!

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  2. Yum! I'd have to go with the White Chocolate Macadamia Nut Cookies, they're my fave. Thanks for hosting and have a great day.
    Audrey

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  3. Hi I am following you from the hop and liked this post. I have never tasted this brand but I am sure Kathleen worked very hard to get it as popular is it is now. you have to admire her determination and courage. Good for her and thanks for sharing the recipe.
    I would love for you to follow along.
    Jillian
    http://puzzlemecomplete.blogspot.com/

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  4. Sounds like a very neat business! Thanks for sharing that recipe. Those cookies are so cute and perfect for Valentine's Day!

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  5. I want to taste the Chipless Wonder Cookie!

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  6. My brain says the whole wheat dark chocolate but my mouth says shortbread (;

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  7. I love Linzer cookies, haven't made them in a long time. Need to put hazelnuts on my next shopping list.

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  8. Would love to try the Gluten-Free Chocolate Chip Cookies

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  9. i would love to try the butterscotch pecan cookie. sounds yummy!

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  10. The white chocolate macadamia nut and the cookies and bars pack.. I love chocolate and so does my boys :)

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  11. The whole wheat dark chocolate cookies sound inviting and delicious and I would love to get my hands on that cookbook!! Thanks so much!

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  12. White Chocolate Macadamia Nut Cookies have always been my fav

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  13. the short bread cookies look delicious.

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  14. I'd like to try the Double Chocolate Chip Cookies

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  15. anytging with peanut butter

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  16. Visit Tate's Bake Shop and tell me which cookie you'd like to try most.

    chocolate chip or peanut butter

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  17. I'd love to try the Chocolate Chip Walnut Cookies.

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  18. I would love to try the Oatmeal Raisin. Those are always the hardest cookies for me to make-so i love to eat ones other people bake :)

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  19. mmmmmmm....chocolate chip all the way!

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  20. Butterscotch Pecan sounds delicious!...Erinn A

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  21. I would love to try the blondies!

    Amy G

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  22. I would try Gluten Free Chocolate Chip!

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  23. I would love the classic chocolate chip!
    Ttrockwood@yahoo.com
    Ttrockwood

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  24. i want to try the shortbread or the gluten free Ginger Zinger

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