Classic Christmas Cookies: Delicate Linzer Cookies
·Make the dough
Chill all the ingredients thoroughly, then work the dough together very quickly - ideally in a food processor so it doesn't warm up too much. Wrap it in plastic wrap and let it rest in the fridge for at least two hours, or ideally overnight.
Cut out the shapes
Let the dough soften slightly before working with it. Roll it out on a lightly floured surface to about 5 mm thick. Cut out the shapes - solid bases and tops with a hole in the middle.
Bake
Bake in an oven preheated to 170°C. Bake until golden, which will take about 10-13 minutes depending on the thickness of the dough and whether you're baking the solid shapes or the ones with a hole in the middle.
Sandwich once cooled
Let the cookies cool completely, then sandwich them together with your favourite jam. A bold, flavourful one works best - redcurrant jam is probably the most popular choice.