My best recipe is this one. I adapted it from another recipe, so there is no official name for it at this time. I recommend reading through the entire recipe to make sure you have the tools and ingredients you need. I've added some pictures of the dough rolling and a picture of the equipment I used to describe the dough in my hands. The heart shaped sandwiches/linzer cookies shown are made with this dough.

Ingredients:

2 cups all-purpose flour

1/4 teaspoon salt

(Mix the above in a small bowl with a fork or whisk and set aside)

1 cube (8 tablespoons = 4 ounces) unsalted butter, softened but not melted or gooey

1 cup sugar

(Place butter and sugar in the large mixing bowl of a stand mixer or other large bowl)

1?teaspoon vanilla

1 large egg (weight should not be more than 1?ounce-standard weight for large eggs. If it weighs more, mix it in a small bowl with a whisk or fork and weigh out 1? ounce. (You can also measure if there is no scale, squirt out 1.5 fluid ounces = 3 tablespoons)

Combine butter and sugar with an electric mixer until fluffy, about 3-4 minutes. Beat in vanilla and eggs. On low speed, add flour and mix only until combined.

Cut 2-foot lengths of waxed paper (12 inches wide). Using a large flat surface or cutting board, place about half of the dough in the center of one sheet of wax paper and form it into a square mound about 1 inch thick. Cover with another sheet of wax paper so that the two sheets are aligned. Roll the dough as evenly as possible in all directions to a thickness of 1/8 inch. I use two pieces of 1/8-inch-thick handmade lumber, at least two feet long. They are located on either side of the wax paper and the rolling stick rests against them as I press the dough out so that the dough is 1/8-inch thick and there is no thinner. Place on a cookie sheet and set aside. Repeat with the other half of the dough. Place another cookie sheet on top of one dough "sandwich" and then place one on top of the other "sandwich" and freeze or refrigerate until firm.

Remove one sheet of dough and place a piece underneath. Place it on a work surface and carefully remove the top of the waxed paper to release it. Place back on the dough as is. Place the two pieces of waxed paper together and flip them over. You can use a small cookie sheet on top to flip them over, but it should be cold, or move the cold dough to the sheet before flipping it over. This will keep the cookies cool when you cut them. Peel off the wax paper and set aside. Once the dough becomes too soft, it will need to be covered to cool.

Chopped parchment paper is lined into the cookie sheets to be used. I don't use insulated or non-stick cookie sheets - the best single inch thick aluminum durable edge aluminum sheets.

Cut cookies as close together as possible to get the most cookies in the dough.Cookies don't fall apart, so you can separate them on the cookie sheet ? " to an inch. Cut into small sweet cookies as soon as possible, then immediately place them on the parchment paper. When the dough is too soft to cut, cut off all the little pieces between them and place them in a small bowl. Place the wax paper over the rest of the dough and return to the refrigerator. Cover the refrigerated dough with a cookie sheet, then remove the other piece of dough from the sheet. Repeat the peeling, flipping and cutting process.

Once one cookie sheet is full, add cookies to the next. You will not bake all of the dough until you cut them out for the first time. This keeps the kitchen cooler for cookie cutting. Move back and forth between the two doughs until you have cut all the cookies that can be cut into small pieces and place them on parchment paper ready to bake.

Roll out the scraps in the same manner as above and freeze or chill. Continue repeating this process until all the dough is used up or you have made enough cookies (whichever comes first). Depending on how many cookie sheets you have, this may take longer.

Heat the oven to 350? Place two racks at least 3 inches apart in the center of the oven from top to bottom. Bake the two sheets for about 7 minutes. Switch their tops and bottoms and turn them around so the back of the oven is on the front. Bake for another 7 minutes. The cookies are light golden and slightly browned around the edges. You may need to bake them for another 5 minutes or longer, but only bake them for 2 to 3 minutes at a time, turning the pan and switching levels so they all bake evenly.

Cool on a wire rack or in a cold oven. Remove the cookies and place them in an airtight container. They last at least a week. If you have more than two cookies, repeat the baking process.