Dry ingredients - In a bowl combine flour, salt, cornstarch, (and nutmeg, cinnamon - if using ) together. Set aside
dough - In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar, until light and fluffy. Add the egg followed by the vanilla extract, rose extract, almond extract, and flour mixture – combine well but don't over mix
Chill - Divide dough into two discs and wrap in plastic wrap. Refrigerated for an hour or until firm enough to roll Pro tip - the dough is soft and needs to be refrigerated, so avoid adding more flour.
Preheat the oven at 325 °F / 170 °C / Gas Mark 3
Chill - Roll the chilled cookie dough to about ⅛ inch in thickness on a lightly floured surface.Pro tip - it is best to roll these cookies thin or once you fill and sandwich them they will look bulky. I use a rolling pin with spacers so the dough is the same thickness all over.
Cut the cookiesFor the bottom cookies, cut out the disc using a Linzer cookie cutter without the center attachment. Alternatively, use a 3-inch round cookie cutterFor the top cookies, cut out the disc using the Linzer cooker cutter with the center attachment on. Alternatively, use a 3-inch round cookie cutter combine with a 0.5 cookie cutter.
Bake - Place the cookies on a parchment-lined baking tray. Bake the cookies on the center rack for about 6 to 8 minutes.Pro tip - these cookies bake really quickly. You want them to be pale without any color.
Cool - Once baked cool on the cookie sheet for 10 mins then transfer them to a cooling rack to cool completely.
Sandwich the cookies - Place ½ teaspoon of jam or another filling of your choice on the bottom cookie. Dust the top cookies with powdered sugar then sandwich the two pieces togetherPro tip - It is better to dust the top cookies before you sandwich them to prevent sugar from getting into the filling.
Always have all the ingredients at room temperature so the butter and sugar cream well.
Rest the dough before rolling the cookies. Resting helps the butter firm up again which makes it easier to work and prevents spreading.
If the rolled cookie dough is soft, place it in the fridge for 15 minutes before you cut the cookies. Chilled cookie dough will give well-defined shapes.
Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
Place prebaked cookies in the fridge while the oven is preheating to prevent spreading.
When baked leave the cookies on the tray for 5 minutes then transfer them to a cooling rack.
This dough can be halved or doubled without any issues.
Store them in a cookie jar at room temperature for up to 5 or 6 days.
To make them in batches you can refrigerate the cookie dough for a week or
Freeze the dough for up to one month then – thaw in the fridge overnight before using.
You can also freeze the dough wrapped well in a ziplock bag. Thaw in the fridge overnight when ready to use.
You can also freeze the rolled cookies on a cookie sheet between parchment papers. Wrap the tray in plastic to prevent drying out.
Alternatively, freeze the baked cookies between sheets of parchment paper and thaw them in the fridge overnight when ready to use.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you