My oven can run really hot so I cooked them for 6 minutes. I rolled the dough out and used a Wilton brand Linzer Cutter which was extremely helpful but probably not necessary.
When the dough got too sticky I returned that chunk to the fridge and used another. I chilled the dough for an hour and took out chunks at a time to work with. Next time I'll keep it sticky and try to see if chilling for longer would solve the problem. I also used an extra 1/4 cup of flour because the dough seemed too sticky but I think the 1/4 extra made the end texture not as perfect as I would have liked. I used salted butter instead of margarine and whole wheat flour. I adjusted the ingredients based on what I had available in my kitchen. This was my first attempt at this kind of cooking and I'm fairly new to baking in general but I think they came out really well.
