White wine cookies: top rounds made with 100 ml white wine with sugar and walnuts

Tip: tap a step to mark it as done.

1. Make the dough

   Sift the flour into a bowl with the salt. Add the cold, cubed butter and quickly rub it into the flour with your fingertips until crumbly. Pour in the wine and briefly bring the dough together into a smooth ball, working quickly so the warmth of your hands does not melt the butter.

2. Let the dough rest

   1 hr

   Wrap the dough in plastic wrap and let it rest in the refrigerator.

3. Cut out the rounds

   Preheat the oven to 180 °C (350 °F) and line baking sheets with parchment paper. Working in batches, roll out the dough on a floured surface to about 3 mm thick and cut out rounds 5 cm in diameter. Arrange them on the baking sheets with a little space between them.

4. Brush and top

   Beat the egg white with a fork and brush it over the rounds. Mix the sugar with the chopped walnuts and sprinkle over the rounds.

5. Bake

   30 min

   Bake one sheet at a time for 12–15 minutes, until the rounds are golden. Let cool on a wire rack.

Tip: Store the baked cookies in a tin in a cool place; without a filling, they stay crisp for 2–3 weeks, so you can bake them early in your holiday baking schedule.

This recipe was translated from the Slovak original: Vínové pečivo: kolieska z cesta so 100 ml bieleho vína posypete cukrom a orechmi