Vanilice (pronounced va-nee-lee-tseh) are the kind of cookies that instantly transport you to someone's grandma’s kitchen. These tiny, tender Serbian sandwich cookies are traditionally served around the holidays, but once you taste them, you’ll want to make them year-round. This particular version—filled with rich, slightly tart chokecherry jam—is a cozy twist on the classic, bringing a new layer of complexity to a nostalgic favorite. If you’re a fan of jam filled cookies, viennese whirls, or even sugar cookies, you’re going to fall head over heels for these little bites of joy.
Vanilice with Chokecherry Jam
Prep Time 40 minutes mins
Cook Time 10 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine Balkan, Serbian
Servings 30 Sandwich Cookies
Mixing bowls At least two—one for creaming the butter mixture and another for dry ingredients.
Hand mixer or stand mixer For efficiently creaming butter and sugar.
Rolling Pin Essential for evenly rolling out the dough.
Round cookie cutter (about 1 to 1.5 inches) Traditional vanilice are small and round. If you don’t have a round cutter, use a shot glass or small biscuit cutter.
Baking sheets Lined with parchment paper or a silicone baking mat.
Cooling rack For letting the cookies cool before filling and dusting.
For the Dough
- 1 cup unsalted butter softened
- ½ cup powdered sugar plus more for dusting
- 2 egg yolks
- 1 tsp pure vanilla extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1 cup finely ground walnuts or almonds traditional in Vanilice
- Pinch of salt
For the Filling
- ½ cup chokecherry jam or any tart preserve like raspberry jam or apricot jam
Optional Topping
- Extra powdered sugar for dusting
Cream the Butter and Sugar
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy—about 3 to 4 minutes using a mixer on medium speed. Add in the egg yolks, vanilla extract, and lemon zest. Beat until fully combined and smooth.
Mix the Dry Ingredients
In another bowl, whisk together the flour, ground walnuts or almonds, and a pinch of salt. Gradually add this dry mix to the butter mixture, stirring gently until a soft dough forms. The dough should be pliable but not sticky.
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling is crucial—it helps the cookies hold their shape and enhances the texture.
Roll and Cut
Preheat your oven to 350°F (175°C). Lightly flour your work surface and roll out the chilled dough to about ¼ inch thickness. Cut into small rounds using a cookie cutter. Transfer to a parchment-lined baking sheet, leaving a bit of space between each one.
Bake
Bake for about 12 minutes, or until the bottoms are just lightly golden. The tops should remain pale. These cookies don’t need much color to be fully baked. Allow them to cool on the sheet for a few minutes before transferring to a wire rack.
Assemble the Cookies
Once completely cooled, spread about ½ teaspoon of chokecherry jam on the bottom of one cookie, then gently press another cookie on top to make a sandwich. Be careful—these are tender little cookies and can crumble if handled roughly.
Dust with Powdered Sugar
Generously dust the tops with powdered sugar, either using a sifter or a fine-mesh strainer. This final touch not only makes them look beautiful but adds a delicate sweetness that balances the tartness of the jam.
Pairings and Serving Suggestions
Vanilice are excellent served with tea or coffee, especially darker roasts or black teas that can hold up to the buttery richness of the cookies. If you’re feeling indulgent, a glass of dessert wine or plum rakija (a Serbian fruit brandy) pairs exceptionally well, tying into the heritage of the cookie.
As part of a holiday cookie tray, they sit beautifully next to jelly cookies, butter cookies, or sugar cookies. You can also include them as part of a Christmas cookie exchange, especially if you want to offer something different than the usual jam cookies or jelly filled cookies. They hold up well and are easy to package.
If you’re putting together a brunch or afternoon tea, serve them alongside scones and finger sandwiches for a classy yet comforting spread.
FAQs About Vanilice
1. Can I use a different type of jam besides chokecherry?
Absolutely. While chokecherry jam gives these cookies a special twist, you can easily substitute with raspberry jam, apricot jam, or any tart preserve. Just avoid overly sweet options as the cookies themselves are already rich.
2. Do I have to use nuts in the dough?
Traditionally, yes—ground walnuts or almonds are essential to the flavor and texture of vanilice. However, if you have allergies or simply prefer not to use them, you can omit the nuts and increase the flour slightly, though the flavor will be a bit different.
3. Can I make these ahead of time?
Yes! In fact, vanilice improve with age. Make them a day or two in advance and store them in an airtight container. The flavors meld together beautifully, and the cookies become even more tender.
4. Are these similar to viennese whirls or other jam sandwich cookies?
Yes, they belong in the same delicious family of jam sandwich cookies and jelly cookies. However, vanilice are typically smaller, with a crumblier, nut-based dough and a more rustic appearance than the piped elegance of viennese whirls.
5. Can I freeze vanilice?
Yes, both the dough and the finished cookies can be frozen. If freezing the finished cookies, be sure to layer them between parchment paper and place them in an airtight container. Thaw at room temperature before serving.
