If you have the special Linzer cookie cutter: just place the rounds on the lined baking tray and make sure to remove the center.While baking, work with the second batch of rolled-out dough and cut out the bottom cookies.Bake for about 10 minutes or until they are lightly colored.If you notice that it is hard to obtain a clean-cut cookie, refrigerate the dough until it is cold enough to work with.If using a 30x40 cm baking tray, 20 cookies are the ideal number. Use a 4.5 cm (1.8 inches) cookie cutter to cut the rounds and immediately place them on a baking tray lined with parchment paper. Use the first half of the rolled-out dough to cut the bottom rounds.You can also roll out your dough sandwiched between 2 pieces of parchment paper, lightly floured.Place the rolled-out dough in the refrigerator for another 30 minutes before cutting out the cookie rounds.
If at any moment you feel the dough has become too soft to work with, pop back in the refrigerator.Then, pick up the dough by rolling it around the rolling pin to add some flour if necessary.