I tried linzers for the first time today. They cutout beautifully and I transferred them to the cookies sheet with no problem. But, while they were baking, the tops closed up the design window. It's like the cookie spread to the center. What did I do wrong? Hmmm... Sounds like perhaps a lower protein flour? Did you use King Arthur Unbleached All-Purpose Flour? Other than that, if you followed the recipe we gave as written,I'm not sure what would do this. Spread is generally a sign of too much fat, too much liquid, too much sugar, or low oven heat, so review exactly what you did and see if it might be any of those... Sorry about that! Hope it works for you next time, Linda. PJH

• Reply