BC Living
How to Support BC Wineries Now
Embark on Culinary Adventures: 5 Must-Try Solo Dining Experiences Around BC
You Gotta Try this in April 2024
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Travel Light, Travel Right: Minimalist Packing Tips for Solo Explorers
A Solo Traveller’s Guide to Cozy Accommodations
Local Getaway: Relax at a Hidden Cabin along Jordan River
Films and TV Series that Inspire Solo Travel
B.C. Adventures: Our picks for April
Cooking Classes
8 Gadgets and Gear for Your Solo Adventures
A Solo Traveller’s Guide to Souvenir Hunting in BC
Sḵwálwen Botanicals – Changing the Face of Skincare
Chef Steven Hodge of Temper Chocolate and Pastry shares his recipe for sweet Valentine's cookies
In a stand-up mixer with a paddle attachment, cream the butter, vanilla extract and sugar until light and fluffy.
Sift the flour into a separate bowl, then add the salt.
Add the flour to the butter mixture and mix until the dough just comes together. Remove from the bowl. Form a square and wrap with plastic wrap. Chill in fridge for half an hour.
Remove from the fridge and lightly flour the dough and tabletop. Roll the dough to 2.5-mm thick using a three-inch, heart-shaped cookie cutter. Cut out the cookies.
Once you’ve cut them all out, cut a heart in the middle of half of the cookies. That will be the top half of the “sandwich” once they’re filled with jam.
Preheat the oven to 325 F. Line a baking tray with parchment paper. Place the cookies on the tray and bake for 8 to 10 minutes. Remove from the oven and cool.
On the bottom half of the cookies, spread raspberry jam evenly to cover. Then place the cookies with the heart cut out in the middle on top.
Temper the dark chocolate and dip or using a piping bag to make designs on the cookies.
Preparation time: 10 minutesCook time: 8 to 12 minutesMakes: 10 cookies