My linzer cookie recipe suggests I chill the dough for at least two hours. If I leave the dough in the fridge overnight, will this be a problem when it's time to bake?
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What kind of dough is this?
If sugar cookie, chocolate chip, molasses, etc. Absolutely! And I would argue this is highly desirable. I like to give most of my doughs a nice long sit before baking. Usually at least eight hours.
I find very thin cookie batter, like for pizzelle cookies, some vegan cookies should be used right away.
Amanda is a co-founder of Food52.
Yes actually it's good to chill it overnight because it gives the dough time to fully absorb the wet ingredients..
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It shouldn't be a problem. Just be sure to bring the dough up to room temperature (I'd use a probe thermometer) before you start to work with it. I would do that even if it were chilled for only the 2 hour period you mentioned.
A trick borrowed from applesauce cake (only crazier).
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