Starinske Šapice/Balkan Shortbread Cookies

Šapice, an old fashioned recipe loved by all but especially our parents and grandparents. They remind me of a simpler time, simple ingredients, and shiny tin cookie molds that would rattle as they were turned over, still burning hot, to release delicious vanilla shortbread cookies as us kids eagerly waited to eat them. Those tin cookie molds were my favorite part. I would inspect each one with my tiny fingers and admire the various shapes. Then, I’d watch as each one was filled and placed on a baking sheet. These days, I’ve made sure to equip myself with a set of cookie tins and I treasure them so much.

Šapice are simple cookies, they don’t take long to prepare and they bake really quickly. Then all you have to do is allow them to cool (easier said than done) and toss them in some powdered sugar to complete the look. Similar to vanilice, they are best the next day when they’ve had a chance to sit. I store them in a cookie tin, covered, and they stay fresh for days. I like to make these on a Sunday night and we enjoy them the whole week. Translated, this cookie is called “small paws”, maybe because at one point they were shaped as such. The cookie mold tins I’ve seen throughout my life were always shaped like bowties, hearts, ovals, and shapes reminiscent of broaches or gems.

Traditionally, these are made with lard but these days I use butter. For one, I haven’t discovered a place where I can get clean, reliable lard, and second, butter is more easily accessible and anyone can enjoy them. So for these reasons, I like to use unsalted butter and it works wonderfully. The recipe calls for vanilla sugar, another ingredient that can be substituted, this time with vanilla extract. I prefer the vanilla sugar and I always have it on hand, but if you don’t, feel free to use vanilla extract instead (I use both here).

One thing though that can’t be substituted, are the cookie tins. You see, to make this cookie into various shapes, you’ll need to bake them in molded tins. Because they rise slightly, they can’t be cut out with traditional cookie cutters and baked because they will expand out of shape. If you or someone you know is going back home, they are widely available for purchase there. If I do come across them somewhere, I’ll definitely update this post. If you’re in the USA, try searching online or at baking supply stores in your area.

I hope you give this Šapice recipe a try very soon. And if you don’t have the molds yet, be sure to check out the dessert section for more cookie and cake ideas!

Starinske Šapice/Balkan Shortbread Cookies

Recipe by The Balkan HostessCourse: DessertCuisine: Balkan

Servings

8

servings

Prep time

30

minutes

Cooking time

30

minutes

An old traditional favorite, delicate and loved by all.

Ingredients

• 2 sticks (226 g) unsalted butter

• 2 large eggs

• Zest of 1 lemon

• 1/2 tablespoon baking powder (pola kesice)

• 1/2 teaspoon (3 ml) vanilla extract

• 1 tablespoon vanilla sugar (1 kesica)

• 3/4 cup (150 g) sugar

• 1 cup (100-120 g) ground walnuts

• 2 and 3/4 cup (340 g) all purpose flour

• Additionally

• Powdered sugar

Directions

• In a large mixing bowl using a hand or stand mixer cream together the butter and sugar, then when nice and fluffy add in the eggs, one at a time.
• When the eggs have been incorporated add in the vanilla extract, vanilla sugar, and lemon zest. Whisk briefly then switch to a spatula or wooden spoon.
• Add in the baking powder, ground walnuts, and lastly flour. Stir everything together until a nice soft dough is formed. It should not be sticky, and if it does stick to your hands add a little more flour (a little at a time) until it no longer sticks. Set the dough aside.
• Preheat oven to 350 F/175 C. While oven preheats prepare your cookie molds. Spray each cookie mold with oil and then using a brush or napkin, spread in all of the crevices of the mold.
• Fill each mold with the cookie dough, using a knife to scrape off any excess and making sure the surface is level. These will rise while baking so you want a flat bottom once they’re flipped over. Place each filled mold on a baking sheet. Continue filling each mold until all the dough is used up or until you run out of molds.
• Transfer the baking sheet with the filled cookie molds into the oven and bake for 25-30 minutes until just starting to turn brown and until firm to the touch. Remove from the oven and let cool 2-3 minutes. Being very careful, flip each mold over gently to remove the cookies.
  
  The molds will still be very hot, so use a pair of tongs if possible to flip each cookie out of the mold. It’s important that the cookies be removed while the mold is hot otherwise they will be very hard to remove once the cookies cool.
• Once removed, place the cookies on a cooling rack or paper towel to cool. Once cooled, roll each cookie in powdered sugar and place on your serving tray or in a cookie tin.

Notes

• After using your cookie tins, be sure to clean them very well (wash by hand in soapy warm water), and then it’s super important that you completely dry them. Because they’re metal, if water is left on them for a long time they will rust and become unusable.
• If you’re in the USA, try looking for molds on Etsy, Amazon, or online baking supply stores!
• You should not have to re-oil the molds if doing more than 1 batch, but if you want to be on the safe side feel free to give them a light spray with oil.

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