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Ducksoup_SD

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?

Substitute for dough to "sit overnight"?

We have an old family recipe for Christmas cookies that require the cookies to sit overnight after they have been cut from the dough. Apparently, this is required to get the desired shape and texture; when baked, the cookies puff up like little pillows and then crack open, spilling some dough onto the cookie sheet. It seems that the outside of the cookie must dry out, while the interior must have some moisture remaining to get the desired effect.

I've been handed the task of continuing the family tradition and I'd like to update it so I don't have to worry about today's bacteria growing overnight (much worse than the bugs 100+ years ago when they started this). Does anyone have a suggestion for easily and quickly drying out the outside of the cookie without drying out the interior? Thanks!

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