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Vanilice (Serbian Walnut Jam Cookies)

Serbian · Dessert · Medium

Vanilice (Serbian Walnut Jam Cookies)

Total
1 hr 30 min
Prep
1 hr 15 min
Serves
12
Calories
235
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Tender walnut cookies sandwich a thin layer of apricot jam under a snowy vanilla-sugar coating, a small Serbian sweet that softens overnight.

The cookies are intentionally pale in Vanilice (Serbian Walnut Jam Cookies). Ground walnuts shorten the dough, and a little jam brings each pair together without making the centers sticky or thick.

Let the baked rounds cool completely before sandwiching. These Serbian cookies are better after a rest in a tin, when the filling has softened the crumb and the vanilla scent has settled through the sugar coating.

SweetRichBakingMake AheadVegetarian

Method

  1. Beat butter and sugar for until light. Beat in egg yolk, vanilla extract and lemon juice, then fold in flour, ground walnuts and salt to form a soft dough.

  2. Flatten into a disk, cover and chill for until firm enough to roll. Heat the oven to 350°F (175°C) and line two sheet pans with parchment.

  3. Roll dough between sheets of parchment to 1/4 inch thick. Cut 48 rounds with a 1 1/2-inch cutter, rerolling scraps once, and arrange on the pans.

  4. Bake for , rotating the pans halfway, until the bases are pale gold and the tops are set but still light. Cool on the pans for , then on a rack for .

  5. Spread a little apricot jam on half the cookies and cap with the remaining rounds. Sift powdered sugar over both sides; serve two sandwich cookies per portion.

Forkue tips

  • Butter gives a fragrant, tender cookie; lard is another traditional fat, but substituting it removes the vegetarian label.

Storing and reheating

Keep in an airtight tin at cool room temperature for 4 days. Layer with parchment so the sugar coating stays neat; the jam softens the cookies after the first day.

Kitchen gear

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Nutrition per serving, estimated

235Calories
3gProtein
29gCarbs
12gFat

Photo: Unknown author, CC BY-SA 3.0 rs, via Wikimedia Commons (cropped and enhanced)

Vanilice (Serbian Walnut Jam Cookies): FAQ

Can I use a different jam?

Yes. Thick plum or rosehip jam works well. Avoid very runny preserves, which can seep through the cookies and make the sugar coating wet.

Why did my cookies spread?

Warm butter or an unchilled dough can make the rounds lose shape. Chill the dough until firm and let hot baking sheets cool before loading another batch.

How do I store and reheat Vanilice (Serbian Walnut Jam Cookies)?

Keep in an airtight tin at cool room temperature for 4 days. Layer with parchment so the sugar coating stays neat; the jam softens the cookies after the first day.

How long does Vanilice (Serbian Walnut Jam Cookies) take?

About 1 hr 30 min in total: 1 hr 15 min prep and 15 min cooking.

What do I need to make Vanilice (Serbian Walnut Jam Cookies)?

The key ingredients are butter, egg yolk, vanilla extract, lemon juice, all-purpose flour and walnuts, plus pantry basics.

Any tips for Vanilice (Serbian Walnut Jam Cookies)?

Butter gives a fragrant, tender cookie; lard is another traditional fat, but substituting it removes the vegetarian label.

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