These raspberry filled sandwich cookies are the most delicious cookie ever, they’re great because they can be made ahead (they actually taste better after 3-5 days of being made!) The official name for these raspberry filled cookies is Vanilice (meaning ‘little vanilla), it’s a Serbian raspberry vanilla cookie recipe.
I’m updating the photos for this post (the post was published over 5 years ago!!)
This cookie…is delicious, is a labor of love, is a little Serbian sandwich cookie, and is a cookie I still cannot pronounce the name to even though my husbands grandmother has told me 100 times. Vanilice (pronounced vah-ny-ly-tseh, try saying that over and over) means ‘little vanillas’ and are small Serbian cookies traditionally made for the holidays and special occasions.
My side of the family is German, and we always make little cinnamon star cookies called Zimtsterne around the holidays, so adding another difficult to pronounce cookie to the mix shouldn’t be a problem haha.
Why did I make these cookies in the first place you might ask?
Well, my husband is Serbian Orthodox and the church we got married in asked me to bake 100 cookies for a fundraiser they are having and asked that I make Serbian Inspired Cookies (see some pictures below from our wedding). I of course picked these little beauties to make, not really considering the time it would take to bake all the cookies and then fill them and coat them…I think there is still powdered sugar and hiding out that didn’t get cleaned in my kitchen…but it was really worth it, the cookies are THAT good!
There are many different versions to this recipe I’m told, the one I used was from a church cookbook called ‘Bless the Food and Drink-A Collection of Recipes by Orthodox Christian Parishes – Milwaukee and Madison, WI’ (below are some pictures from the original post which I think are still helpful).
I doubled the recipe to make all the cookies, but this recipe is for about 60 finished Vanilice sandwich cookies. I’ve since remade and remade and remade these cookies (I make them every year to include on Christmas cookie trays) and I’ve always gotten 50-60 (the yield depends on how thin you roll the dough and how big your circles are, mine are usually 1-1 1/2 inch in diameter).
A few things I’ve learned about these cookies:
- use spreadable fruit or a firm jam, otherwise the filling will be runny in your cookies, use seedless raspberry
- let your cookies ‘age’ in a cool dry airtight container, but don’t put in the fridge to do this, the cookies taste better after a few days (perfect for making ahead!)
- these cookies are very freezer friendly, meaning you can make them ahead and freeze them, and then when ready to enjoy just let them come to room temperature.
- I don’t know the exact shelf life of these cookies, but it’s at least two weeks (after the 3-5 days resting). I made them in early December once and by Christmas they were still good!
Note: I’ve since made this recipe 3 times and each time I have used this recipe and they have come out perfectly! They are best after 3-5 days time, they just melt in your mouth!
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