Line baking sheets with parchment paper.

On a lightly floured surface, roll All-Butter Piecrust to ⅛-inch thickness. Using a 2¼-inch round cutter, cut dough. Using a 1¼-inch round cutter, cut center from half of dough circles. Prick center of whole circles with a fork. Reroll scraps once, and repeat cutting and pricking. Place all dough pieces on prepared pans. Refrigerate until firm, 15 to 20 minutes.

Preheat oven to 400°F (200°C).

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

Bake until lightly browned, 12 to 15 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

Spoon about 1½ teaspoons (6 grams) preserves or lemon curd onto whole rounds. Top with cutouts, sugar side up. Best served same day as made. Refrigerate in an airtight container for up to 3 days.