Preparation

Mix flour with sugar and baking powder, add the cold diced butter, and knead with fingers to crumble. Add a beaten egg and yogurt to the dough, knead to a smooth dough. Set aside in the refrigerator for 2 hours.
Roll out the dough. Cut out the base and top of the cookies with round cookie cutters. On the circle that will serve as the top, cut out a smaller shape with a different cutter, for example, a heart. Bake for 15 minutes at 356°F (180°C). Cool it down.
Spread Lauretta strawberry yogurt filling on the bases and assemble the cookies, pressing lightly.