1-Getting started with this recipe is as easy as gathering your tools and ingredients, making sure your butter is cold for that perfect dough. First, use a food processor to pulse together the flour, powdered sugar, salt, and lemon zest until well mixed. Add the butter one tablespoon at a time, processing until it’s evenly distributed with no chunks left, which helps create a smooth, buttery dough.

2-Next, mix in the lemon extract and milk until the dough forms a ball, then knead any stray bits and shape it into a disk. Wrap it in plastic and chill for 20 minutes to make rolling easier. For the best results, line your baking sheets with parchment paper while the dough rests. This step ensures your cookies bake evenly and release without sticking.

3-Roll the dough on a lightly floured surface to about 1/4 to 1/8 inch thick, then cut out shapes using a 2 ½ inch fluted cutter. For half the cookies, use a 1-inch cutter to remove the centers, creating the classic Linzer design. Place them on your prepared sheets, spaced 1 ½ inches apart, and chill again for 20 minutes to prevent spreading.

4-Baking and Assembling: Preheat your oven to 350°F (175°C) and bake one sheet at a time for about 10 minutes, until the bottoms are pale golden. If they puff up, gently press them flat with a spatula while hot. Let them cool on the sheet for 5 minutes, then move to a wire rack. Once fully cool, spread about 1 ½ teaspoons of lemon curd on the bottom cookies, leaving a small border, and top with the cutout cookies to form sandwiches.

5-For the icing, whisk together powdered sugar and meringue powder, then stir in lemon juice until it’s just right for drizzling. Dip the tops of your sandwiches into the icing, shake off extras, and use a toothpick for any bubbles. Let them dry for 4 hours, then store in an airtight container to cure for 12-24 hours for the best texture. This curing time is essential, as it lets the icing set and the cookies soften just right.