Between sold out cooking classes and lively celebrations, Haven’s Kitchen has been a hive of activity since our opening. In only four weeks, I have found, the most rewarding part of opening a small business, is that every member of our team, has their hands on all parts of it, and everyone sees, firsthand, how much our customers and guests enjoy their experiences here.
To celebrate Valentine’s Day this week, we made an expected holiday treat, with unexpected local flavor – Linzer Hearts made with Cayuga Pure Organics buckwheat flour and a sweet and spicy apple butter. 
Buckwheat Linzer Hearts with Apple Butter
1 dozen 4" large hearts
Ingredients
- 425 g Cayuga Pure Organics Buckwheat Flour
- 7.5 g Baking Powder
- 2 g Ground Cinnamon
- 354 g Butter, softened
- 225 g Sugar
- 15 mL Vanilla
- 57 g Eggs
- 57 g Cake Crumbs
- 170 g Hazelnuts
- Combine buckwheat flour, baking powder, and ground cinnamon in a bowl and whisk.
- In a stand mixer with a paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 2 minutes.
- Add vanilla and eggs and mix until just combined.
- Add dry ingredients and mix until just combined.
- Reduce the mixer to low speed and fold in the cake crumbs and hazelnuts. Flatten dough into a round disc, wrap in plastic, and chill for at least one hour.
- Flour your work surface and roll dough to just less than ¼ of an inch thick. Cut dough with hear shaped cookie cutters and, on a sheet tray lined with parchment, bake at 375°F for 8-12 minutes, or until just golden brown around the edges.
- Remove the trays from the oven and cool for two minutes. Remove the cookies to a cooling rack.
- Once the cookies are completely cool, spread a thin later of apple butter, or another of your favorite jams or preserves, over the top of half of your cookies. Gently press the remaining cookies on top of the apple butter, to make sandwiches.