I liked making the cookie dough the night before. It is nice breaking up the tasks. And how great knowing that all I had to do today was bake the cookies. (the mess of making the dough all cleaned up the night before)
The dough straight from the fridge was easy to work with. But the dough did soften up very fast and I found that it was better to work with smaller pieces of the dough so that the remainder stayed chilled in the fridge. It rolled out beautifully and I was able to use my Linzer cookie cutters. (joy!)
And I used my standard halloween cookie cutters as well.
Now to pop them in the oven and wait that agonizing 8 minutes for them to bake.
D'oh! I forgot the sanding sugar. I was doing so well. Didn't forget a thing. Good thing I've got way more cookies to bake!! I found some red and yellow sanding sugar in the cupboard. (whew)
I did find that the linzer cookies did better if I put the cookies into the fridge to chill again before baking them off. My first batch the cutouts in the middle didn't keep their shape.
All in all, I am very pleased with the outcome of these cookies. I loved the flavour and the texture of the cookies. But let me show you how they turned out.
Oh, and the filling for these (also the dip) is a pumpkin cream cheese icing. It was easy to pull together....pumpkin puree, cream cheese and icing sugar. I just added some colouring for the linzer cookie filling. I liked dipping the cookies into it as well.
Final Verdict? This recipe is a keeper.