Cranberry-ginger Linzer cookies from Food52 by Carla Hall

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Notes about this recipe

  • radishseed on December 10, 2022

    Five stars for the cranberry-orange-ginger filling, two stars for the dough. I doubled the ginger and wound up mixing a beaten egg into the dough, which was too crumbly to hold together at all. Rolled dough 1/16" thick directly on parchment with plastic wrap on top to prevent sticking, peeled away extra dough after cutting, chilled in fridge 10 min., baked 13 min.

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