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+--- Thread: Linzer cookies (/thread-11385.html)
Linzer cookies - Leigha - Dec 6, 2021
By far, this is probably my favorite festive cookie during the holidays. I've tried to make these myself, but whenever I make homemade cookie dough (in general), the cookies always have a dry texture.
I just love the raspberry filling with the not-so-sweet shortbread taste of the Linzer.RE: Linzer cookies - Syne - Dec 6, 2021
Pointers from an excellent baker (not me).
Weigh your ingredients.
If too dry, either pull back on the flour or add a bit more butter/shortening (whichever the recipe calls for).
RE: Linzer cookies - Leigha - Dec 6, 2021
(Dec 6, 2021 10:31 PM)Syne Wrote: Pointers from an excellent baker (not me).
Weigh your ingredients.
If too dry, either pull back on the flour or add a bit more butter/shortening (whichever the recipe calls for).
Weigh the ingredients, hmm...I haven't tried that. Good idea. Also, I've read that the butter/sugar mixture early on in the process, should be light and fluffy.
Another pro-tip from an excellent baker (not me) is whatever the recipe calls for in terms of bake time, subtract five minutes. We'll see ...
RE: Linzer cookies - Syne - Dec 6, 2021
Bake times seems to vary. Basically when the edges start to brown, depending on how crisp you like them.
RE: Linzer cookies - Leigha - Dec 7, 2021
Yea, that is the general 'rule of thumb,' but in my experience, cookies may ''appear'' to be done (not over baked), but the texture is often dry. I'm thinking it may not be a matter of too much flour, but rather that the butter/sugar mixture isn't fluffy enough. I'll have to experiment this year and see what happens.
RE: Linzer cookies - Syne - Dec 7, 2021
You might prefer whipped shortbread or butter crisps.