From those products knead smooth shortbread, which is wrapped in nylon kitchen and put in refrigerator for about an hour to set. The cooled dough is divided into two parts, each of which is rolled out (using flour) of a thin crust. Using a round cookie cutter on one outlines slightly circles in the middle of each put a spoonful of cream. Cover with the other crust and top with cookie cutter cut cookies. Lining up in the tray covered with baking paper and bake in preheated oven at 180 g for about 10 minutes. * I put 30 g cocoa Oetker.