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In a large bowl mix dry ingredients.
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In a medium sized bowl mix the wet ingredients.You can use a fork or an electric mixer.
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Add the wet mixture into the bowl with the dry ingredients. With a fork mash into a coarse crumble.
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Shape the dough with your hands into a bowl. Cover and put in the fridge for 30 minutes to firm up a bit.
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Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
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Remove the dough from the fridge and split into 2 chunks. Put the other chunk back in the fridge.
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Roll dough using a rolling pin- between two pieces of parchment paper dusted with arrowroot. Roll to 3/16 of an inch up to ¼ of an inch (the thinner the better).
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Cut shapes using a linzer cutter or a circle cutter.
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Transfer the cut out cookies using a thin spatula to the lined baking sheets and space evenly apart.
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Bake for 7-10 minutes or until the edges start to turn a light golden brown.
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Let cool on the pan for 10 minutes and then transfer to a cooling rack to cool completely.
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Store in the fridge for up to 1 week or until ready to decorate.
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On the day of serving, apply ½ a tsp. of jam (at least 3 hours before serving) in the center of the bottom cookie and then place the top cookie gently on top.
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Dust with arrowroot using a sifter (optional).
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Store decorated cookies in the fridge until ready to serve.