For the Ischler knead the flour, butter and powdered sugar to a smooth dough and let rest for about 1 hour in the refrigerator.
Roll out the dough 2-3mm thick and cut out, bake at 180 Gard until pale brown and let cool.
Spread one cookie at a time with the jam and place a second cookie on top. Lightly heat cooking chocolate with coconut oil and dip the cookies in it on one side, decorate with a sugar pearl if desired. The Ischler tartlets are ready.