This is a recording of a class that originally took place on April 7, 2021. Creating exceptional cookies requires technique and attention to detail. Join Jeffrey Hamelman as he demonstrates four distinctive cookies from four baking traditions: American Pecan Cookies, Italian Zaleti, French Florentines, and the Austrian classic Linzertorte. Jeffrey covers each step of the process, from mixing and shaping the dough to baking and presentation. He also provides a detailed demonstration of chocolate tempering, a foundational skill that can be applied to countless pastries and confections. While the recipes are demonstrated in small batches, the techniques can be easily adapted for larger-scale bakery production. ABOUT THE INSTRUCTOR Jeffrey Hamelman is the author of BREAD: A Baker's Book of Techniques and Recipes, and a recipient of the Bread Baker's Guild Golden Baguette Award. He's one of a limited number of Certified Master Bakers in the United States and a past captain of Baking Team USA. His sourdough culture has brought him to six continents to bake and to teach. He now shares his knowledge and decades-long commitment to baking by teaching students around the world, and loves the opportunities this affords him to learn from others. You will receive access to a private YouTube link. This is an unedited recording of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio. Guild Members: Please log in to your account to access exclusive member pricing.