In the work bowl of a food processor, pulse flour and salt until combined. Add cold butter; pulse until butter is worked in and mixture has a slightly mealy texture. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream just until dough comes together.

Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.

Line rimmed baking sheets with parchment paper.

On a lightly floured surface, roll dough to ⅜-inch thickness. Using a 2¼-inch round cutter, cut dough, rerolling scraps once. Using a 1½-inch round cutter, cut centers from half of rounds. Using a fork, dock whole rounds. Place 1½ inches apart on prepared pan. Refrigerate until cold, about 20 minutes.

Preheat to 400°F (200°C).

In a small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto dough. Sprinkle with everything seasoning.

Bake until golden brown, about 10 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.

In a medium bowl, whisk cream cheese until smooth. Add cream, and whisk until smooth. Spoon cream cheese mixture into a pastry bag, and cut a ½-inch opening in tip. Pipe onto flat side of whole rounds. Top with rounds with cutouts, flat side down. Best served same day as assembled. Refrigerate in an airtight container for up to 3 days.