For the Eisweintascherl, rub flour and butter together, add the ice wine and knead everything into a smooth dough. Wrap the dough in aluminum foil and let it rest in the refrigerator for half an hour.
Then roll out to the thickness of the back of a knife, cut out round shapes and place a coffee spoonful of gooseberry jam on each one.
Fold the round cookies into small bags, press the edges tightly or cut them off with a pastry wheel.
Preheat the oven to 170 °C.
Bake the Eisweintascherln until golden brown, allow to cool and serve sprinkled with powdered sugar as a small nibble with dessert wine.
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