I noted that the dough ingredients differ from other linzer recipes - are there meant to be eggs in this dough?

Katie Wall
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5 Comments

Jacqui P. December 21, 2020
The dough is crumbly. Is it supposed to be this way? How does this dough bind with no egg or liquid? I'm afraid I just wasted ingredients. What can I do to bind this together?
 
Katie W. December 11, 2020
Unremarkable but somewhat humorous pandemic-related barrier to making these: I've been ordering groceries for pick-up. Instead of a 12-oz bag of fresh cranberries, I was supplied with the substitution of a 10-lb. bag of dried, sugared ones yesterday. If the apocalypse happens, it's comforting to know I'll be able to conveniently get acid reflux and diabetes simultaneously from my food supplies.
 
Nancy December 11, 2020
Katie W -
I've had friends get similar odd fulfillments. Apparently, one must be very careful on instructions for replacements.
Meanwhile, if your 10 lb bag of dried sugared cranberries is intact and you want to get rid of it, most food banks take donations of food if the package is intact.
 
Nancy December 11, 2020
Katie Wall and Stephanie B -
You're both right. Linzer cookies are based on nuts (almonds originally) and usually have eggs.
I think Carla Hall is picking up on the construction of Linzer cookies in this recipe, not so much on the ingredients.
And maybe that's why she named them differently.
 
Stephanie B. December 10, 2020
I also thought a hallmark of linzer cookies was having some sort of nut in the dough, almond flour being the most common (or even walnut or hazelnut).
 
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