There’s something special about simple cookies made from old recipes. These soft, delicate vanilla cookies melt in your mouth and bring back memories of home, family, and warm kitchens.

This is the recipe that our grandmothers made—simple ingredients, no rush, just pure comfort. The twist? A modern look with beautiful shapes and jam-filled centers.

Perfect for holidays, coffee time, or anytime you want something sweet and nostalgic.

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Ingredients:

• 250 g lard or butter, room temperature
  
• 100 g sugar
  
• 1 vanilla sugar
  
• 1 egg
  
• 1 egg yolk
  
• Zest of 1 lemon
  
• Juice of 1 lemon
  
• 400–450 g all-purpose flour
  
• 1 tsp baking powder
  
• 1 tbsp milk (if needed)
  
• Peach jam (or any jam)
  
• Icing sugar for dusting
  

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Instructions:

In a bowl, mix lard (or butter), sugar, and vanilla sugar until light and fluffy. You can mix by hand or with a mixer.

Add the egg and mix until combined, then add the egg yolk and mix again. Stir in lemon zest and lemon juice.

Add flour and baking powder, then mix by hand until you get a smooth dough. If needed, add a little milk.

Roll out half of the dough to about 4–5 mm thickness.

For classic cookies, use a small round cutter. Place on a baking tray lined with parchment paper.

Bake at 375°F (190°C) for 10–12 minutes. The cookies should stay pale, not browned.

Repeat with the remaining dough. Use different shapes if desired (flowers, eggs, bunny, tulips). For decorative cookies, cut out a small window in the center.

Let cookies cool completely, then fill with jam and dust with icing sugar.

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Tips:

• Do not overbake – they should stay light in colour
  
• Lard gives a softer, more traditional texture
  
• Chill the dough slightly if it becomes too soft
  

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Serving:

Serve with coffee, tea, or as part of a holiday cookie platter.

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Storage:

Store in an airtight container for up to 5 days.

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Variations:

• Use apricot, raspberry, or plum jam
  
• Add powdered sugar to the dough for a softer texture
  
• Dip half in chocolate for a modern twist
  

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FAQ:

Can I use butter instead of lard?
Yes, butter works perfectly, but lard gives a more traditional taste.

Why are my cookies browning?
Bake shorter and keep an eye on them—they should stay pale.

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Balkan Linzer Kolači (Starinski Vanila Kolači kao kod Bake)

Postoji nešto posebno u jednostavnim kolačima iz starih recepata. Ovi mekani, nežni vanila kolači se tope u ustima i vraćaju uspomene na detinjstvo, porodicu i miris domaće kuhinje.

Ovo je recept kakav su pravile naše bake—jednostavno, bez žurbe, ali sa puno ljubavi. Razlika je u modernom izgledu i lepim oblicima sa džemom u sredini.

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Sastojci:

• 250 g masti ili maslaca
  
• 100 g šećera
  
• 1 vanilin šećer
  
• 1 jaje
  
• 1 žumance
  
• Rendana kora 1 limuna
  
• Sok od 1 limuna
  
• 400–450 g brašna
  
• 1 kašičica praška za pecivo
  
• 1 kašika mleka (po potrebi)
  
• Džem od breskve (ili po želji)
  
• Šećer u prahu
  

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Priprema:

U činiji umutiti mast (ili maslac), šećer i vanilin šećer dok ne postane penasto.

Dodati jaje, pa žumance i umutiti. Zatim dodati limunovu koru i sok.

Dodati brašno i prašak za pecivo i zamesiti glatko testo. Po potrebi dodati malo mleka.

Razvući polovinu testa na 4–5 mm debljine.

Vaditi krugove ili druge oblike i ređati na pleh obložen papirom za pečenje.

Peći na 190°C oko 10–12 minuta. Kolači treba da ostanu svetli.

Ostatak testa isto obraditi. Za dekorativne kolače napraviti “prozorčić” u sredini.

Ohlađene kolače spajati džemom i posuti šećerom u prahu.

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Saveti:

• Ne prepeći – treba da ostanu beli
  
• Mast daje mekšu teksturu
  
• Ako je testo mekano, malo ga ohladiti