01 -
Preheat the oven to 220°C and position the rack in the lower third. Line a baking tray with parchment paper.
02 -
On a lightly floured surface, roll the pie dough to a thickness of 3 millimetres.
03 -
Using a 6-centimetre round cutter, cut as many rounds as possible. With a 1.25-centimetre cutter, create a small centre hole in half the rounds.
04 -
Arrange all cookie rounds on the prepared baking tray and refrigerate for 15 minutes.
05 -
In a small bowl, whisk together the egg and water until combined.
06 -
Brush the tops of chilled cookies with the egg wash using a pastry brush.
07 -
Generously sprinkle turbinado sugar over the egg-washed cookies.
08 -
Bake in the preheated oven for 15 to 18 minutes, until the cookies are golden brown.
09 -
Allow the cookies to cool completely on a wire rack.
10 -
Turn the whole cookies sugared-side down. Place about 1 teaspoon of desired filling in the centre. Top with the cutout cookies, pressing gently to adhere.