Use a 1-inch round cutter or the bottom of a piping tip to cut out the center of the other 18 cookies. Place them on the lined tray to freeze with the others while the oven preheats to 375 °F.

4. Use a ½-inch star cookie cutter to make a cutout, slightly off-center, in half of the squares. Bake in preheated oven until set and golden brown around the edges, 10 to 13 minutes. Let cool on ...

No problem! You can freehand the shape with a paring knife or use another shape cookie cutter. Go for one large 7-inch piece or make your own design by using multiples of a smaller shape.

Making the tart-sweet cranberry inside is probably the easiest part of the recipe (and can be done three days ahead!). You simply bring cranberries (I used frozen), sugar, ginger, butter, and salt ...

This recipe for raspberry Linzer tarts can easily be adapted to feature a variety of preserves. It makes 20-24 one-inch cookies, 16-18 two-inch cookies, or 10-12 three-inch cookies.

Using a cookie cutter, cut out your shapes. Bake in a 350-degree oven for about 8-10 minutes until light golden, then let cool. The top cookies should have a smaller cookie cut out like a window.

For Linzer tarts and any cookie whose dough needs to be flattened with a rolling pin, it is good to have one long icing spatula (as long as possible, but shorter spatulas will do the job, too).