Beat together all wet ingredients in a mixer. Gently beat in the dry ingredients until a thick, yet wet dough forms.

Transfer the dough to a sheet of plastic wrap and wrap into a ball. Seal tightly.

Chill dough in the fridge for at least two hours, overnight is best.

Day of baking, warm oven to 350 degrees and place parchment on your baking sheets.

Roll out dough on a heavily floured surface. Flour rolling pin as well. Roll to a bit let than desired cookie thickness since cookies will rise a bit upon baking.

Cut out both the main cookies and then half of the cookies get the Linzer eye cutout as well.

Bake cookies for twelve minutes. Cool on a cooling rack.

Dust the cookie tops in powdered sugar.

Fill the cookie bottoms with jam and add the tops. Repeat with all cookies.

Serve!