Vanilice

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   In a large mixing bowl, use an electric mixer to cream the softened butter and the powdered sugar for the dough until light and fluffy.

   Omtrent 3 min

   Kokkens tips: Make sure your butter is at room temperature, not melted, for the best texture.

2. 2

   Add the egg yolk, vanilla extract, and lemon zest to the butter mixture and beat until well combined.

   Omtrent 2 min

3. 3

   In a separate bowl, whisk together the all-purpose flour, ground walnuts, and salt.

   Omtrent 2 min

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough just comes together. Do not overmix.

   Omtrent 3 min

   Kokkens tips: The dough will be crumbly at first but will come together as you mix.

5. 5

   Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least one hour.

   Kokkens tips: Chilling the dough is essential to prevent the cookies from spreading too much while baking.

6. 6

   Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

   Omtrent 5 min

7. 7

   On a lightly floured surface, roll the chilled dough out to approximately 3-4mm (1/8 inch) thickness.

   Omtrent 5 min

   Kokkens tips: If the dough cracks, just press it back together with your fingers. Work quickly to keep it cool.

8. 8

   Use a small round or fluted cookie cutter (about 3cm or 1.25 inches) to cut out shapes and place them on the prepared baking sheets.

   Omtrent 5 min

9. 9

   Bake for 10-12 minutes, or until the edges are just beginning to turn a very light golden color. The tops should remain pale.

   Omtrent 12 min

   Kokkens tips: Watch them closely as they can burn quickly due to the high nut content.

10. 10

    Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    Omtrent 3 min

    Kokkens tips: The cookies are very delicate when hot, so handle them gently.

11. 11

    In a shallow bowl, mix together the powdered sugar and vanilla sugar for the coating.

    Omtrent 1 min

    Kokkens tips: If you don't have vanilla sugar, you can add a half teaspoon of vanilla extract to the powdered sugar and mix well.

12. 12

    Once cool, spread a small amount of apricot jam on the flat side of one cookie and gently press another cookie on top to form a sandwich.

    Omtrent 7 min

    Kokkens tips: Don't overfill with jam, or it will squeeze out the sides.

13. 13

    Immediately roll the warm-from-your-hands sandwich cookie in the vanilla sugar mixture until it's fully coated.

    Omtrent 2 min

14. 14

    Place the finished vanilice in an airtight container and let them rest for at least 12-24 hours before serving.

    Kokkens tips: This resting period is key; it allows the cookies to soften slightly and the flavors to meld.