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?
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.
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.
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.
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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.
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.