#vanilice

[helenfletcher]

These melt-in-your-mouth Serbian Walnut Cookies are also known as Vanilice and were quite the surprise to me.  When I first saw the recipe, I thought it was just another butter cookie, but the toasted ground walnuts give these cookies quite a boost.  While in the West we use pecans because they are indigenous to the Americas, walnuts are used in the Balkans because they are plentiful.  Not fond of walnuts? Use pecans or any other nut of your choice. The dough is really easy to roll and a joy to work with.  I took liberties with the apricot preserves which are also customary.  I wanted to boost the flavor of the jam and did so by adding a bit of white balsamic vinegar along with some gelatin to tighten it.  The cookies are best made days ahead so the flavor matures.  While these cookies are wonderful sandwiched, they are also quite good on their own. Usually shown finished in powdered sugar, I found they are even better without.  The flavor of the cookie and the jam come through much better.   Other "nutty" cookies you might enjoy are Germany's beloved Zimtsterne, Italy's famous Baci di Dama and America's own Pecan Bars. Why these are sooooo easy to love These are so easy to make. The cookies are of the shortbread type. European cookies usually have less ingredients than many American cookies and these are no exception. The dough is easy to work with and rolls out right from the mixer. Making the cookies a few days ahead allows the flavors to meld. The cut out, unbaked cookies can be frozen and baked when needed. Recipe Ingredients Apricot Filling FRONT ROW: Gelatin, cider vinegar BACK ROW: Apricot preserves Serbian walnut cookies FRONT ROW: Unsalted butter MIDDLE ROW: Egg yolk, granulated sugar, vanilla BACK ROW: All-purpose flour, walnuts Key Ingredients The walnuts or pecans, if using need to be toasted for the best flavor. Toasting any nut will bring out the best in them. The unsalted butter should be softened to cream well with the sugar. The reason I don't use the term room temperature because Alaska most likely has a colder room temp than say, New Mexico. The ideal temp for the butter is 72°F to 75°F. I have seen colder, lower temperatures suggested but the butter doesn't cream as well - it looks more like sand. There is an post you might enjoy on American Butter vs. European Butter. McCormick's Imitation Vanilla is fine here as the nuts take over the taste. See my post on The Making of Vanilla for an indepth discussion of pure vs. imitation. Be sure to see the recipe card below for the exact ingredients & instructions. Step by Step Instructions Step 1. Place the apricot preserves in the bowl of a processor. Step 2. Process until smooth. Step 3. Transfer to a small saucepan and bring to a simmer. Step 4. Add the gelatin to the vinegar in a very, very small bowl while the preserves are coming to a simmer. When the preserves are ready, take the gelatin out of the bowl. It will be a solid mass as in the picture. Tear it into small about 6 pieces and put them in the hot preserves immediately where they will melt. There is no need to liquify them first. Whisk them in and cool. Step 5. Transfer the filling to a small container and refrigerate. Step 6. Place the toasted nuts and flour in a processor bowl. Step 7. Process until the nuts are so finely chopped they are as one with the flour. Step 8. Place the softened butter and sugar in the bowl of a mixer. Step 9. Cream the butter and sugar until light. Step 10. Add the vanilla and egg yolk. Step 11. Beat on medium to bring everything together. Step 11. Add the flour. Step 13. Mix the dough until it comes together completely. Step 14. Place it on a large piece of waxed paper and shape it into a round. Step 15. Place a second piece of paper on top and indent the dough with a rolling pin 4 or 5 times. Step 16. Roll the dough about 3/8" thick between the paper. Remove the top piece of paper. Leaving the dough on the bottom piece of paper, cut 1 1/2" round cookies out.

Cut the cookies close together. Keeping the cookies on the bottom piece of waxed paper, transfer them to a baking sheet and freeze them hard. Pop them out and place on a parchment line baking sheet. Bake as directed. See Cut Out Cookies using the Wax Paper Technique for complete information on freezing the cut out cookies and removing them to a baking sheet. Step 17. Keeping the cookies on the bottom piece of waxed paper, transfer them to a baking sheet and freeze them hard. Pop them out and place on a parchment line baking sheet. Bake as directed. See Cut Out Cookies using the Wax Paper Technique for complete information on freezing the cut out cookies and removing them to a baking sheet. Step 18. Stir the filling vigorously to smooth it out and place a dollop on the upturned bottom of each cookie. Step 19. Spread it out to within about 1/8"of the edge. Step 20. Place the top on each cookie. Recipe FAQS How so you get clean edges on cut out cookies? Place the dough between waxed paper. Roll it out as called for. Chill, but don't freeze the dough. Cut straight down with the cutter and don't twist it. Cut out all the cookies at once. Why do my cookies get out of shape? Because the dough is too soft. Cut the cookies out as in the question above. Leaving the cookies on the bottom piece of paper, transfer the whole thing to a baking sheet and freeze them until rock hard. Then simply, poke them out, place them on a parchment lined baking sheet and bake as called for. How do I keep my cut out cookies from spreading in the oven? First use a recipe meant for cut out cookies. These usually won't spread out of shape. My Painted Cookies, Murbteig Pastry or Shortbread Cookies are good examples. After following the freezing instructions above, make sure they go into the oven frozen. Expert Tips Always toast the nuts. Untoasted nuts just don't have the punch that a few minutes in the oven gives them. Make sure the nuts are completely cooled before using them. I generally toast the whole bag, re-bag it, mark it and put it in the freezer. That way, I don't have to wait for them. We used to toast 30# boxes of nuts at a time at the bakery and freeze them. Always make sure if the nuts are to be finely ground, that flour or sugar is put in the processor with them so they don't turn into a paste - unless of course you are making a nut butter. Make sure the cookies go into the oven very cold or frozen. Although I don't believe these would go out of shape, I do this with any cut out cookie. More Yummy Cookies If you love this Serbian Walnut Cookies Recipe, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Serbian Walnut Cookies Recipe The Serbian Walnut cookies are best made days ahead so the flavor matures.  While these cookies are wonderful sandwiched, they are also quite good on their own. Apricot Filling3/4 cup apricot preserves1 1/2 teaspoon gelatin1 tablespoon cider vinegarSerbian Walnut Cookies1 cup walnuts (114 grams)1/2 cup unsalted butter, softened (114 grams)1/3 + 1 cup + 1 T granulated sugar (75 grams)1 large egg yolk1 1/2 teaspoons vanilla1 1/4 cups all-purpose flour (175 grams)2 cups powdered sugar (260 grams) Apricot FillingThis filling can be made days in advance and refrigerated. Place the apricot preserves in the bowl of a processor. Process until smooth. Dissolve the gelatin in the vinegar in a very small bowl. Heat the preserves just to a simmer. Remove from the heat. Tear the gelatin into about 6 pieces and immediately add it to the hot preserves. There is no need to liquify it first. The heat will do that. Wait for a minute or two until you can see the gelatin has liquified. Stir it into the preserves. Transfer to a small container and refrigerate until needed. Serbian Walnut CookiesPreheat the oven to 325°F. Line a couple of baking sheets with parchment paper and set aside.Place the walnuts on a rimmed baking sheet and toast for 7 to 10 minuts until fragrant and slightly browned.

Cool completely. When cool, place the walnuts and flour in the bowl of a processor. Process until the nuts are finely ground and instinguishable. Set aside. Place the butter and sugar in the bowl of a mixer. Beat until light.Add the egg yolk and vanilla and beat to combine. Add the flour mixture and beat on low just until completely incorporated. The dough should be good to roll out but if it is too soft, refrigerate briefly. Do not let it get too cold or it will be hard to roll.Place the dough between two large pieces of waxed paper. Make 4 or 5 indentations and then roll the dough to abut 1/4" thick. With a 1 1/2" round cutter, cut the cookies out, keeping them close togetherRemove the top piece of waxed paper and, keeping the cookies on the bottom pieces of paper, transfer the whole thing to a baking sheet. Freeze until rock hard.When frozen, simply punch them out and place them on a cookie sheet about 5 across and 7 down. Refreeze if necessary.Bake for 15 to 17 minutes from the frozen state until lightly browned and firm. Cool completely. These can be stored in an airtight container before filling for up to a week. The cookies can also be frozen, unbaked, wrapped well and kept for several months. Bake from the frozen state.AssemblyThe cookies can be filled or left as single cookies. If sandwiching continue.Sift the powdered sugar into a medium size bowl. Set aside.Stir the filling vigorously to smooth it out. Turn half the cookies upside down and fill with about 3/4 teaspoon apricot filling. Place the tops on the cookies. Allow the filled cookie to set up on a rack overnight to tighten the filling.If finishing with powdered sugar, place a cookie in the powdered sugar, coating both sides and rolling the edges in the sugar. Dust the tops with more powdered sugar. Store in an airtight container for a week or 10 days. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ______________________________________________________ Always toast the nuts. Untoasted nuts just don't have the punch that a few minutes in the oven gives them. Make sure the nuts are completely cooled before using them. I generally toast the whole bag, re-bag it, mark it and put it in the freezer. That way, I don't have to wait for them. We used to toast 30# boxes of nuts at a time at the bakery and freeze them.  Always make sure if the nuts are to be finely ground, that flour or sugar is put in the processor with them so they don't turn into a paste - unless of course you are making a nut butter.  Make sure the cookies go into the oven very cold or frozen. Although I don't believe these would go out of shape, I do this with any cut out cookie. For an in depth discussion about cut out cookies, see my post  Cut Out Cookies using the Wax Paper Technique CookiesAmericansandwich cookies, Serbian Walnut Cookies Recipe,, walnut cookies,

[gagagrne]

Vanilice su za mene bile i ostale najdraži kolačić, i to ove najprostije, bez išta što se kaže, mislim nema oraha u testu. 😃 Ovaj recept je iz mamine sveske i sa njim nikad nema greške. Priprema: 250gr svinjske masti, 6 kašika šećera, 2 žumanca, 1 celo manje jaje, sok od 1 limuna, 1 vanilin šećer i 550gr brašna (plus još malo za rad) zamesiti glatko testo koje se ne lepi. Zamešeno testo rastanjiti oklagijom na radni sto. Malom rakijskom čašicom obima 4cm vaditi krugove i peći u rerni zagrejanoj na 180C dok blago ne porumene, nekih 10 minuta. Po dva pečena kruga spajati dzemom po ukusu i uvaljati u prah šećer. Vanilice do služenja čuvati u kutiji za keks, i mnogo su lepše kad odstoje par dana, pa ih pravite ranije u odnosu na priliku koja vam treba. . . . #mojegrne #recepti #recipes #foodblogfeed #receptizadusu #comfortfood #instasrbija #baking #ilovebaking #homemadebaking #vanilice #etnorecepti #bakinirecepti #cookies #arhivabloga (у месту Bor, Serbia) https://www.instagram.com/p/CpsKuEFsSHq/?igshid=NGJjMDIxMWI=

[propalitetz]

an elderly lesbian couple celebrating their slava :> it's a feast day so there's always metric fucktons of food and drink for all your family and friends. we got a roast pig, we got wine and rakija, plate of gibanica, vanilice, žito, slavski kolač, prebranac (this one is not a staple i jus like it), sarma, soup, etc etc.

[allagi7]

Migrenetina pa na oko

Nes kafetina i vanilice

[furyfork]

Vaginice

[zanimljivaekonomija]

Otvoren Festival testa, testenine i hleba Testival #3

Danas je u Dorćol Placu otvoren Festival testa, testenine i hleba Testival #3. Manifestacija koja je okupila oko 30 izlagača traje danas i sutra od 11 do 19 časova. Među izlagačima su, između ostalih, proizvođači testenina, hleba, kora, instant nudli, pita, brašna, kolača, ali i sokova, džemova, ajvara, vina,…Tu su, na primer, “Marco Polo” testenine, Sretenovića vodenica i valjarica (sa organskom proizvodnjom raznog vrsta brašna), Baš domaće kiflice, Porodično gazdinstvo Stepanov, Kings shop koradžijska radnja, Rada Bogojev sa raznim vrstama hleba od organskog brašna, Bimarni sokovi od aronije, plus namazi i salse, Turistička organizacija Ražanj sa sedam izlagačkih stolova, Šarenika (ajvar, sokovi, džemovi), Fakultet za hotelijerstvo i turizam iz Vrnjačke Banje, Podrum Tatalović sa kupinovim vinom, i drugi.

Osnovna tema radionica trećeg TESTIVAL-a su vanilice, pa je prva na redu bila radionica “Kako se prave vanilice”, a ove kolače spremali su i članovi Serbian Juniors Chefs Club-a u okviru master chef radionice u organizaciji METRO Horeca centar . Danas su vanilice mladi kuvari pravili od slanog prhkog testa sa različitim punjenjima, dok će sutra (13 h) master chef radionica biti u znaku slatkih zalogaja od prhkog testa tipa vanilica sa fokusom na funkcionalnom punjenju (kremovi sa liofilizovanim voćem). Sutra će i Milica Bosnić iz Savršenilice - hand made vanilice otkriti kako se prave savršene vanilice (od 12h). U 14 časova planirano je predstavljanje grada Vranja i Turisticka organizacija Grada Vranja, dok je u 15 časova rezervisano vreme za radionicu WaiWai nudle - testo sa ukusom Istoka, koju će voditi Dejan Ilić, profesionalni kuvar. Proglašenje najboljih izlagača i proizvoda održaće se u 16 časova. Cena jednodnevne ulaznice je 200 dinara.

Foto: M. Karan, B. Tomović

[receptikuvaronline]

KONKURS ZA NAJBOLJE VANILICE: vanilice – Verica Poznanović

New Post has been published on https://recepti-kuvar.rs/konkurs-za-najbolje-vanilice-vanilice-verica-poznanovic-3/?KONKURS+ZA+NAJBOLJE+VANILICE%3A+vanilice+%E2%80%93+Verica+Poznanovi%C4%87 Recepti+i+Kuvar+online

KONKURS ZA NAJBOLJE VANILICE: vanilice – Verica Poznanović

Vreme potrebno za čitanje: < 1 minut

Vanilice.

Vanilice, sastojci:

500 g brašna,

1 jaje,

250 g masti (margarina),

80 g šećera i

1 vanilin šećer.

Ostali sastojci:

300 g marmelade,

šećer u prahu, ko voli.

Vanilice, priprema:

U posudu staviti šećer, vanilin šećer i mast. Izmešati i dodati jaje.

Testo rastanjiti na debljinu oko pola centimetra i časicom ili modlom vaditi krugove, ređati ih u pleh i peći na 180 stepeni da ostanu bledo-žute.

Pečene spajati po dve marmeladom.

Verica Poznanović

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[uraandri]

the texture is simillar to cookies but not as hard. if you ever ate vanilice it's like the bread version of that

lard really is the best preservant my mom gave me these sticks a week ago and they are still good

3 spoons of lard

1 margarine

1 table spoon of salt

half a cube of yeast (or a whole cube if you wish to)

1 bag of baking powder

1 whole egg + two egg yolkes

1 cup of milk/yogurt

enough flour to make the dough sturdy (idk how else to describe it. it should be hard)

spread out with a rolling pin and cut in whatever shape you like. spread out the rest of your egg whites on top of your shapes and bake for 20 mins more or less. decorate with sesame or caraway od both. you can even add čvarci into the mix it tastes great

[ivantehking]

VANILICE 4K The little vanilla cookies Posna varijanta

[gagagrne]

Nežni mlečni keksići ili moderne vanilice 😍 Potreban materijal: 500gr brašna 1 kasicica praška za pecivo 175gr maslaca 130gr šećera 200gr zaslađenog kondenzovanog mleka 1 jaje aroma po želji: rendana korica limuna, cimet, ekstrat vanile itd. marmelada po želji ili nutela za spajanje Priprema: Mikserom umutiti omekšali maslac, šećer i kondenzovano mleko da se dobije kremasta masa. Dodati jaje i aromu po želji, a zatim postepeno umešati brašno. Mešati prvo varjačom, a zatim rukama dok se ne dobije mekano testo. Podeliti testo na tri dela. Svaki deo posebno umotati u prozirnu foliju pa ostaviti u frižideru najmanje pola sata. Što testo duže stoji u frizideru to će biti lakše za rad i sečenje. Moje testo je odstajalo nekih dva sata. Svaki deo testa rastanjiti oklagijom na pobrašnjenoj površini i modlama seći oblike po želji. Staviti u pleh obložen papirom za pečenje i peći oko 8-10 minuta u rerni zagrejanoj na 180C. Keksići treba da imaju lepu, belu boju. Pečene ostaviti da se ohlade, pa ih po želji spajati marmeladom ili nutelom. . . . #mojegrne #recepti #recipes #foodblogfeed #receptizadusu #comfortfood #instasrbija #baking #ilovebaking #instacookies #vanilice #arhivabloga (у месту Bor, Serbia) https://www.instagram.com/p/CiqRRKpLCs2/?igshid=NGJjMDIxMWI=

[narkonianews]

Najukusnije vanilice na svetu VIDEO RECEPT

Najukusnije vanilice na svetu VIDEO RECEPT

Najukusnije vanilice na svetu VIDEO RECEPT Danas vam predstavljamo jedan od kolača koji će vas vratiti u detinjstvo – najukusnije vanilice na svetu. Miris i ukus vanile, hrskavi keks i ukus džema od kajsije, jednom rečju – vanilice. Vanilice su tradicionalni sitni kolači, često prisutni na trpezama tokom proslava svetkovina (slava), Nove godine, Božića i svih drugih praznika. Kolač je proglašen…

[appetizerrecipes]

little sugared vanilice…. little sugared vanilice.

[5starcookies]

Little Vanilla Cookies-Serbian Best Cookies

Little Vanilla Cookies-Serbian Best Cookies

Hello my dear readers,

Little Vanilla Cookies from the best food blog 5starcookies – little cookies from Serbia

“Sometimes small things can do big things.”

To get the full meaning of the quote above, you will need to taste the most famous cookies from Serbia called(how ironic)…

Little Vanilla Cookies.

Little Vanilla Cookies from the best food blog 5starcookies – little cookies with…

[mojeukusno]

Male vanilice #vanilice #dessert #food #foodphotography #kolaci https://www.instagram.com/p/BsTHSU7B7Ga/?utm_source=ig_tumblr_share&igshid=1t8lysfs5lq5u

[lady-like-wolf]

Mirišeš.

Na svemir.

Na put.

Na more.

Na vanilice.

Mirišeš.

[zanimljivaekonomija]

TESTIVAL #3 u Dorćol placu 9. i 10. oktobra

Danas je u prostorijama Turističke organizacije Srbije održana konferencija za medije na kojoj je najavljen Festival testa, testenine i hleba TESTIVAL #3. Manifestacija će biti održana u Dorćol Placu u subotu i nedelju, 9. i 10. oktobra, od 11 do 19 časova, oba dana. Kako je najavio Miodrag Ilić, predsednik Udruženja TESTIVAL, posetioci će moći da se upoznaju sa ponudom (uz akcijske cene) preko 30 izlagača i prisustvuju na nekoliko radionica sa degustacijom. Među izlagačima su, između ostalih, proizvođači testenina, hleba, kora, instant nudli, pita, brašna, kolača, ali i sokova, džemova, ajvara, vina, itd. Osnovna tema radionica trećeg TESTIVAL-a su vanilice, pa će već u subotu, posle svečanog otvaranja, Tanja Vujčić (“Tanjini kolači”) održati radionicu “Kako se prave vanilice”. Vanilice će se spremati i u 14 časova u okviru inkluzivne radionice u saradnji sa Savezom udruženja MNRO. Na radionici u nedelju u 12 časova Milica Bosnić (“Savršenilice”) će otkriti kako se prave savršene vanilice. Sponzor i partner profesionalnih edukacija i na ovom Testivalu je Metro Horeca & Centar zajedno sa Serbian Juniors Chefs Club -om. Kako je najavila Jovana Antović, rukovodilac za javne politike i korporativne komunikacije u METRO Cash & Carry Srbija, prva master chef radionica u subotu u 13.15 časova biće posvećena slanom prhkom testu kroz koncept funkcionalne hrane zastupljen u samom zamesu i kroz različita punjenja koja mogu pozitivno uticati na zdravlje. Druga master chef radionica u nedelju u 13 časova biće u znaku slatkih zalogaja od prhkog testa tipa vanilica sa fokusom na funkcionalna punjenja (kremovi sa liofilizovanim voćem). Takođe u nedelju, u 14 časova, održaće se predstavljanje grada Vranja i turističke organizacije Vranja, dok je u 15 časova rezervisano vreme za radionicu “Wai Wai nudle - testo sa ukusom Istoka” koju će voditi Dejan Ilić, potpredsednik Udruženja Testival i profesionalni kuvar. Proglašenje najboljih izlagača i proizvoda održaće se u 16 časova. Cena jednodnevne ulaznice za Testival #3 je 200 dinara.