Triangle shortbread cookies filled with sweet fillings.
Line two cookie pans with parchment paper.
Place ingredients in a big bowl and mix with your hands until a dough is formed. Set aside to rest for 30 minutes.
Divide the dough into four pieces.
Flour the surface of your work area and roll each piece 1/4" thick.
Use a 3-inch cookie cutter to cut the dough into circles.
Mount the center of each circle with one teaspoon of the filling.
Use the egg white leftover to brush some around the edges of the cut circles.
Form a triangle by lifting each circle with your index fingers and pinching the corner where the dough meets. Repeat with the other two corners.
Place the shaped cookies over a baking sheet lined with parchment paper.
Heat the oven to 350F (180C). Place the cookies in the refrigerator or freezer while the oven is heating.
Bake for 12-15 minutes. Remove from the oven, and transfer to a wire rack.