Christmas Linzer Cookies

Directions

Mix flour, cornstarch, baking powder, and salt in a medium bowl, divide into half.

Mix egg, milk, and vanilla extract together in a small bowl or a measuring cup.

Cream sugar with butter until lightened and smooth.

Beat egg mixture into creamed butter until just combined.

Turn the dough out onto a lightly floured board and knead gently to shape into a soft dough.

Dough can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.

Working with about ¼ of the dough at a time, roll dough to about ⅛ inch thick.

Using a 2-inch serrated cookie cutter, cut dough rounds.

Using a ½-inch cutter (the botom of a pastry tip works well), cut a hole or any other shape in the center of half the dough rounds to make cookie tops.

Bake at 350℉ (180℃) degrees until golden, about 12 minutes.

Transfer to a wire rack and cool completely.

Smear a heaping ½ teaspoon complementary jam or chocolate icing or lemon curd on each cookie bottom, mounding centre a bit more generously.

Gently place top cookie over filling.

Dust with sugar if desired.

To Make Chocolate Linzer Cookies:

Dust with a mixture made up of equal amount of cocoa and sugar.

To Make Spice Linzer Cookies:

Fill layers with store-bought lemon curd or homemade.