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Substitute for dough to "sit overnight"?

@missmochi -- I'm new to this site, so should I just drop the recipe here or is there a preferred location for sharing personal recipes? I just did a test run of a new method and I'll try to get a photo of some in the next few days to the Photograzing area.

@elangomatt -- Thanks for your thoughts! The recipe's worked well for decades, but things change over time. I figured I'd ask the experts for an opinion and see what everyone thought. I'm not afraid to keep the same tradition, but I'm also not afraid to make a change for safety's sake. You and the others seem to think it's fine, so I'll probably leave everything alone -- but I might try the broiler thing some day just to see if I can cut out the 12 hour delay.

Substitute for dough to "sit overnight"?

Thank you for your comments! They are springerle cookies, so, no, they don't go into the fridge overnight. The eggs & powdered sugar would seem a great place to continue growing anything that might be already in the eggs. I'm just concerned that 14 min at 325 deg isn't long enough to kill off all of today's bugs, since it takes a while before the cookies actually get up to the 325 degrees after you put them in. Yes, it's always worked before, but according to the "experts", the "bugs" these days are much heartier than 100 years ago, so we need to re-look at things like this.

I was thinking along the lines of a very quick broil on parchment paper (a few seconds?, and then rest) to get the desired dry outside and have them ready to bake in an hour or two, as opposed to the overnight aging. What do you think lemonfair?


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