Knead all ingredients briskly in a mixing bowl or on a work surface to form a shortcrust pastry. Let rest in the refrigerator, covered with plastic wrap, for 2-3 hours before processing.
Roll out to 2 mm thickness on a floured work surface or between two baking mats. Sweep off excess flour with a flour whisk or brush. Cut out any shapes and place on prepared baking sheet.
Brush with beaten egg and sprinkle with caraway seeds, for example. Bake in the preheated oven at 165-175 °C for 10-14 minutes until golden on sight.
Preparation Tip:
Do not leave the filled cookies for too long, as the filling contains liquid which softens the cookies. Unfilled cookies can be stored in a tightly closed tin for 2 to 3 weeks.
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