Directions: |
Directions:Place softened butter into the bowl of a stand mixer (or regular bowl; you can use a hand mixer instead!) with granulated sugar and beat on medium-high speed until light and fluffy, around 3-5 minutes.
Butter and sugar whipped in a stand mixer until light and fluffy for vanilice
Add egg and egg yolk and beat until combined, about 1-2 minutes.
Beat in the vanilla extract, lemon zest and juice, and salt until combined.
Now add the ground walnuts and beat again for 1-2 minutes.
With the mixer running on low, slowly pour in the flour (so you don’t make a mess!) until it’s all combined. You don’t want to overmix the dough (these cookies are melt-in-your-mouth tender and don’t like being overworked), just let it start coming together.
Vanilice dough being mixed for Serbian jam sandwich cookies recipe
Take the dough out of the bowl and press together further until it’s smooth. Then, split the dough in half (it doesn’t have to be exact) and form into two disks. Plastic wrap the dough and let it chill in the fridge for at least 30 minutes. If you want to, this dough can be made the day before (just let it sit overnight).
NOTE: The reason I split the dough in half is for easier rolling; you don’t want the dough to get too warm when we roll it and cut it later, so two disks makes the process easier.
Dough for serbian jam sandwich cookie vanilice recipe on counter
Once the dough has chilled, take one disk out of the fridge and preheat the oven to 350 degrees Fahrenheit.
On a floured surface, roll the dough out to about 1/4 inch thick, pushing together any cracks that might form at the edges.
Vanilice dough being rolled out for Serbian jam sandwich cookies recipe
With a 1 1/2 or 2 inch round cookie cutter (remember to flour the cutter so it doesn’t stick!), cut out small circles from the dough and place them on baking sheets lined with parchment. You can re-roll the dough and cut more pieces; keep doing this until the disk is gone (or just small scraps are left).
NOTE: Traditionally, vanilice are relatively small, dainty cookies often served with coffee in Serbia; people will even make them about 1 inch or smaller in diameter (around the size of a quarter or so). The cookie-cutter sizes I’ve given are just my preference, feel free to make smaller or bigger cookies at your own discretion. Additionally, vanilice are typically round, but go ahead and have some fun with shapes if you’d like (such as hearts for Valentine’s Day or eggs for Easter).
Cookies being cut into small circles for vanilice recipe
Repeat this whole process with the second disk. At this point, the first pan from the first disk can go in the oven (or in the fridge to chill while rolling out the second disk). Bake cookies for 12-15 minutes until they look set and have slightly browned bottoms. The cookies should not spread or change color much.
Baked serbian vanilice cookies for vanilice recipe
Once all the cookies are baked, let them cool on a cooling rack until they can be picked up without crumbling. They don’t have to be cold–the cookies will actually take in the powdered sugar topping better if they’re still slightly warm.
When the cookies have cooled down, start spreading jam on half of the cookies (the other halves will be the top of the sandwich cookie). You’ll want to be restrained with jam–too much will cause the jam to all run out of the cookie when you roll it in powdered sugar later. I typically use between 1/2 and 1 teaspoon.
NOTE: In Serbia, the jam is usually much thicker than what you’ll get in America (and less sweet). If you really want to get the true Balkan dessert experience, try to find a Balkan or International market that might stock Eastern European jams and use those for an extra-special cookie
Serbian vanilice sitting on a cooling rack ready to be rolled in powdered sugar
Once all the cookies have been filled and sandwiched, roll each cookie sandwich in powdered sugar. Vanilice typically use vanilla sugar (which you can find in specialty European or Balkan grocery stores), but if you can’t find that regular powdered sugar will work just fine! You can also make your own vanilla sugar by putting a vanilla bean (unopened) in some powdered sugar for a few days.
Vanilice rolled in powdered sugar ready to be served for recipe
Get ready to eat until your pants burst (only joking…kind of…these are just soooo good). The cookies are best after they’ve been sitting for a few hours (or the next day), as the jam softens the cookie a little bit more. But if you can’t wait (I don’t blame you) they’re still delicious right away
NOTES
These cookies will keep for 5-7 days at room temperature in an air-tight container. They can also be frozen for up to three months (you just might want to roll them in powdered sugar again before serving).
This recipe also has several steps that can be made ahead of time–you can prepare the cookie dough up to three days ahead and let it sit in the fridge until you need it (or freeze it for up to six months! Just let it thaw in the fridge the day before using it). |
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