Tricks to make your christmas linzer cookies perfect

Linzer cookies is simply a Christmas classic, where baking just one batch is usually not enough. If you want to make sure you get it right and its simply perfect, check out these proven tips and the best recipe we know. Recipe for Linzer Cookies A basic recipe that you simply cant go wrong with: 210 g plain flour, 140 g softened butter, 70 g icing sugar, 2 eggs, lemon zest from 1/2 lemon. If you want to bake a cocoa version of the linzer, remove the flour and replace it with 40 g of cocoa. Wrap the finished dough in cling film and chill in the fridge for at least half an hour (but leave it there until the next day or longer). Then roll out the dough thinly and cut out. Place on baking trays lined with baking paper and place in an oven preheated to 180 °C. Bake for about 6 minutes, keep an eye on the cookies and use your oven experience. Tips with which the linzer cookies will always succeed Linzer cookies. Traditional Christmas Austrian cookies with red jam sprinkled with powdered sugar on top. As standard, process the above ingredients either by hand on a rolling pin or in a food processor. But you can also use this little trick: if you want your linzer cookies to be soft and smooth right away, beat the butter with the sugar and egg yolks first, then work in the flour. This method will help if you get to baking just before Christmas, as the linzer doesnt need time to set. Do you admire the perfect linzer cookies shapes of your friends? Does yours get twisted, shrunken or bulging during baking, and you search in vain to find out what went wrong? Linzer candy is sensitive to too much flour, so when it rolls out, use icing sugar rather than flour to flour the dough. The problem can also arise when the dough is being processed. Try to do it as quickly as possible, if you take too long to work the dough, the candy will lose its tenderness.The post Tricks to make your christmas linzer cookies perfect first appeared on WeAreCrafting.com.

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