Description

Ingredients

• Cookie dough 🍪
• 🧈 200 g unsalted butter, softened (¾ cup + 2 tbsp / 7 oz) dairy Original: 🧈 200 g unsalted butter, softened (¾ cup + 2 tbsp / 7 oz)
• 🍚 80 g powdered sugar (⅔ cup / 2.8 oz) Original: 🍚 80 g powdered sugar (⅔ cup / 2.8 oz)
• 🥚 1 egg yolk, 18 g (1 large yolk / 0.6 oz) egg Original: 🥚 1 egg yolk, 18 g (1 large yolk / 0.6 oz)
• 🌼 10 ml vanilla extract (2 tsp / 0.34 fl oz) Original: 🌼 10 ml vanilla extract (2 tsp / 0.34 fl oz)
• 🍋 2 g finely grated lemon zest (1 tsp / 0.07 oz) Original: 🍋 2 g finely grated lemon zest (1 tsp / 0.07 oz)
• 🌰 100 g finely ground walnuts (1 cup / 3.5 oz) Original: 🌰 100 g finely ground walnuts (1 cup / 3.5 oz)
• 🌾 280 g all-purpose flour (2¼ cups / 9.9 oz) gluten Original: 🌾 280 g all-purpose flour (2¼ cups / 9.9 oz)
• 🧂 1 g fine sea salt (⅙ tsp / 0.04 oz) Original: 🧂 1 g fine sea salt (⅙ tsp / 0.04 oz)
• Filling and finish 🍓
• 🍓 160 g raspberry jam or apricot jam (½ cup / 5.6 oz) Original: 🍓 160 g raspberry jam or apricot jam (½ cup / 5.6 oz)
• 🍚 120 g powdered sugar, for coating (1 cup / 4.2 oz) Original: 🍚 120 g powdered sugar, for coating (1 cup / 4.2 oz)
• 🌼 8 g vanilla sugar, optional (1 packet / 0.28 oz) Original: 🌼 8 g vanilla sugar, optional (1 packet / 0.28 oz)

Preparation

• Cream the butter 🧈 In a large bowl, beat softened butter and powdered sugar for 2–3 min until pale, smooth, and creamy. Add the egg yolk, vanilla, and lemon zest, then mix for 30 sec more.
• Add walnuts and flour 🌰 Stir in the ground walnuts, flour, and salt. Mix gently until a soft dough forms. Do not overwork it, because Vanilice should stay tender and delicate.
• Chill the dough 🛋 Shape the dough into a flat disc, wrap it, and chill for 30 min. This makes the dough easier to roll and helps the cookies keep their clean shape.
• Roll and cut 🍪 Heat the oven to 170°C (340°F). Roll the dough on a lightly floured surface to 5 mm (¼ in) thickness. Cut small rounds with a 4 cm (1½ in) cutter and place them on a parchment-lined baking tray.
• Bake gently 🔥 Bake for 10–12 min, until the cookies are set but still pale. Do not let them brown too much. Cool on the tray for 5 min, then transfer carefully to a rack.
• Fill and sandwich 🍓 Spread a small amount of jam on the flat side of half the cookies. Top with the remaining cookies and press gently so the jam reaches the edges without spilling.
• Coat and rest ✨ Mix powdered sugar with vanilla sugar if using. Roll the filled cookies generously in the sugar. Let them rest for at least 2 hours before serving, or overnight for the softest texture.

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