Ice Wine Bags

For the Eisweintascherl, knead ice wine, cold butter cut into pieces and 250 g flour into an elastic dough. The remaining 50 g of flour is needed to roll out the dough on it.

Roll out the dough to a thickness of about 2 – 3 mm, then cut out circles with a round object (cup). Brush the circles with milk, put half a teaspoon of jam on each circle and fold the dough circles into half circles, pressing the edge firmly.

Place the Tascherl lun on a baking tray lined with baking paper and bake in the oven preheated to 180 degrees for about 12 – 15 minutes, until the cookies take on a little color.

Knead the remaining dough together again and continue to process until nothing is left. Immediately sprinkle the still hot cookies with powdered sugar.

Preparation Tip:

Makes about 2 baking tray with 36 Eisweintasscherl. Here a 9 cm diameter cookie cutter was used.

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