Vanilice (literally 'little vanillas') are the most beloved Serbian cookie — small, melt-in-the-mouth shortbread cookies sandwiched with plum jam (or ajvar), dusted generously with powdered sugar. They are the cookie of every Serbian slava (patron saint celebration), every Christmas, every wedding — the sweet that defines Serbian hospitality.
Vanilice are the quintessential Serbian celebration cookie, served at every slava (the Serbian Orthodox patron saint celebration), Christmas, and wedding. The name means 'little vanillas' — the vanilla is in the dough and in the powdered sugar coating. The cookies are small (bite-sized), made from a butter-rich shortbread dough, sandwiched with plum jam (šljiva — the Serbian national fruit, used in jam and in rakija), and dusted generously with vanilla powdered sugar. They are the first thing offered to guests in a Serbian home, the symbol of hospitality.
A small, pale, snow-dusted cookie that literally melts on the tongue. The shortbread is buttery and crumbly; the plum jam inside is sweet and slightly tart; the vanilla sugar coats your fingers. Eat one; eat five. They are the most addictive Serbian sweet.
The dough must be very soft (lots of butter) and rested (so it rolls easily). The cookies are cut small (about 3-4 cm) and baked only until pale (not browned — browning dries them). After baking, they are sandwiched with jam while still warm (the warmth softens the jam). The powdered sugar (mixed with vanilla) is applied generously, and the cookies should rest at least a day before serving (the jam softens the cookies, making them melt-in-the-mouth).
Variations
Some use apricot jam instead of plum; some add lemon zest; some use lard instead of butter; the size varies.
On the Palate
Where Vanilice sits in the Serbian flavor cloud
Ingredients
Serves 20
How it's made
9 steps · 50 min active + 40 min waiting
- 18 min
Cream 200 g butter with 100 g sugar until light.
- 23 min
Add 2 egg yolks, 1 tsp vanilla, and 1 tbsp sour cream.
- 33 min
Sift in 400 g flour and 1 tsp baking powder; mix to a soft dough.
- 430 min
Rest 30 minutes in the fridge.
- 55 min
Roll to 4 mm thick; cut into 3-cm circles.
- 612 min
Bake at 170°C for 10-12 minutes until pale (not browned).
Watch outBake only until pale, never browned — a hint of color dries them out and kills the melt-in-mouth crumb.
- 75 min
Cool slightly; sandwich pairs with 1/2 tsp plum jam.
Watch outSandwich them with jam while still warm — the warmth softens the jam so it grips both halves.
- 83 min
Roll generously in vanilla powdered sugar.
- 91 min
Rest 24 hours before serving (they soften and improve).
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