Vanilice
Vanilice are delicate walnut shortbread cookies sandwiched with tart apricot jam and generously dusted with vanilla-scented powdered sugar. A beloved Balkan dessert, these melt-in-your-mouth cookies are traditionally enjoyed during holidays and celebrations, and are famously even better a day or two after baking.
An original recipe by Forkin
- Total time
- 13 hr 50 min
- Serves
- 10
- Difficulty
- Medium
- Per serving
- 426 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 200 gunsalted butter, softened to room temperature
- 100 gpowdered sugar
- 1 pcsegg yolk, from a large egg
- 1 tspvanilla extract
- 1 pcslemon, zest of
- 250 gall-purpose flour, sifted
- 100 gwalnut, finely ground
- 1 pinchsalt
filling
- 120 gapricot jam
coating
- 100 gpowdered sugar
- 1 tbspvanilla sugar(optional)
Equipment
rolling pin · parchment paper · spatula · wire rack · baking sheet · mixing bowl · electric mixer · cookie cutter
The method
Step by step
- 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.
About 3 min
Cook’s note: Make sure your butter is at room temperature, not melted, for the best texture.
- 2
Add the egg yolk, vanilla extract, and lemon zest to the butter mixture and beat until well combined.
About 2 min
- 3
In a separate bowl, whisk together the all-purpose flour, ground walnuts, and salt.
About 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough just comes together. Do not overmix.
About 3 min
Cook’s note: The dough will be crumbly at first but will come together as you mix.
- 5
Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least one hour.
Cook’s note: Chilling the dough is essential to prevent the cookies from spreading too much while baking.
- 6
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
About 5 min
- 7
On a lightly floured surface, roll the chilled dough out to approximately 3-4mm (1/8 inch) thickness.
About 5 min
Cook’s note: If the dough cracks, just press it back together with your fingers. Work quickly to keep it cool.
- 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.
About 5 min
- 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.
About 12 min
Cook’s note: Watch them closely as they can burn quickly due to the high nut content.
- 10
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
About 3 min
Cook’s note: The cookies are very delicate when hot, so handle them gently.
- 11
In a shallow bowl, mix together the powdered sugar and vanilla sugar for the coating.
About 1 min
Cook’s note: If you don't have vanilla sugar, you can add a half teaspoon of vanilla extract to the powdered sugar and mix well.
- 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.
About 7 min
Cook’s note: Don't overfill with jam, or it will squeeze out the sides.
- 13
Immediately roll the warm-from-your-hands sandwich cookie in the vanilla sugar mixture until it's fully coated.
About 2 min
- 14
Place the finished vanilice in an airtight container and let them rest for at least 12-24 hours before serving.
Cook’s note: This resting period is key; it allows the cookies to soften slightly and the flavors to meld.
Per serving
Nutrition
- Calories
- 426.1kcal
- Protein
- 4.7g
- Carbs
- 51g
- Fat
- 23.5g
- Fibre
- 1.8g
- Sugar
- 28.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in a single layer in an airtight container at room temperature.
Enjoy at room temperature.