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1
Mix flour, cornstarch, baking powder, and salt in a medium bowl, divide into half.
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2
Mix egg, milk, and vanilla extract together in a small bowl or a measuring cup.
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3
Cream sugar with butter until lightened and smooth.
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4
Beat egg mixture into creamed butter until just combined.
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5
Turn the dough out onto a lightly floured board and knead gently to shape into a soft dough.
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6
Dough can be wrapped in plastic wrap and refrigerated up to 3 days or frozen up to 6 months.
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7
Working with about 1/4 of the dough at a time, roll dough to about 18 inch thick.
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8
Using a 2-inch serrated cookie cutter, cut dough rounds.
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9
Using a 1/2-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.
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10
Bake at 350F (180C) degrees until golden, about 12 minutes.
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11
Transfer to a wire rack and cool completely.
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12
Smear a heaping 1/2 teaspoon complementary jam or chocolate icing or lemon curd on each cookie bottom, mounding centre a bit more generously.
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13
Gently place top cookie over filling.
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14
Dust with sugar if desired.
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15
To Make Chocolate Linzer Cookies:
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16
Dust with a mixture made up of equal amount of cocoa and sugar.
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17
To Make Spice Linzer Cookies:
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18
Fill layers with store-bought lemon curd or homemade.
