Linzer Cookies

Great cookies! As usual, I was in a hurry and so rolled my dough out on floured marble and kept the dough in the fridge and refrigerated one tray while I rolled out and filled the second. I baked nine cookies to a half-sheet. The bottoms took about twelve minutes in convection; the bottoms took about ten minutes. It's tricky and delicate dough but manageable as long as it's kept cool. I wanted larger cookies and ended up with 18 three inch rounds with heart cut-outs. To eke out all eighteen tops, I did have to use some of the heart centers so had a yield of eight small hearts. I found I needed about two teaspoons of filling for each cookie. I used raspberry, apricot and cherry preserves. Such pretty and delicious cookies!