Bosnian Butter Cookies (Šape), are light, buttery shortbread with a delicate lemon flavor. This is a nut free version made with semolina flour which provides the same crunch and melt-in-your-mouth texture of the traditional recipe.
Why you'll love this recipe
Bosnian Butter Cookies are a crunchy, buttery, shortbread with a touch of citrus flavor. The one major tweak I made in this otherwise traditional recipe, was to remove the ground nuts and replace them with crunchy semolina flour (I use Bob’s Red Mill Semolina which is available in my supermarket baking aisle).
The semolina gives the cookies a melt-in-your mouth texture. If you are a nut lover, you can go back to the original flavor, switching out the semolina for the ground nuts of your choice.
I highly recommend using European butter (cultured butter) for these cookies. In cookies where butter is a major flavor and texture ingredient, the higher fat content in European butter makes a big difference.
These cookies are called “Šape” (shah-pay), which means bear’s paw or bear’s claw. They get their name from the paw shaped tins they were originally baked in.
Any shape of small mold can be used. I was delighted with how the cookies turned out using my Nordic Ware tartlet pan. The mold size is just right with a pretty fluted edge.
The heavy duty pan allowed the thick cookies to cook through without burning and the non-stick surface made removal simple. I love finding new uses for my specialty pans!
Instructions
- In the bowl of an electric mixer, cream butter, sugar, honey, and vanilla until fluffy (about 3 minutes).
- Add lemon zest and egg. Continue mixing for an additional 2 minutes.
- In a medium mixing bowl, whisk together the semolina, all-purpose flour, and baking powder.
- Gradually beat the flour mixture into the butter mixture until combined.
- Use a medium (2 tablespoon) scoop to fill each cup of the tartlette pan. Press the dough evenly into each cup. Make a shallow thumbprint in the middle of each cookie. As the cookies bake, the center rises. The thumbprint will keep the surface flat without a dome.
- Bake for 8-10 minutes, just until the fluted edges of each cookie are golden-brown.
- Cool for about 5 minutes in the pan. Turn out onto a wire rack. If the cookies don’t easily pop out on their own, use the tip of a sharp knife between the cookie and the pan to lift each cookie out of the pan. Dip the smaller end and fluted sides of each cookie in a bowl of granulated sugar to coat. Cool completely on a wire rack.
Storage
Store in an airtight container at room temperature for at least 2-3 weeks.
More butter cookie recipes
Jam Cookies are colorful, cut out butter cookies with jam mixed into the dough.
Scottish Shortbread is the ultimate butter cookie. Of course, it is heavenly with a cup of tea!
Italian Butter Cookies are bakery style cookies piped into pretty shapes and embellished with chocolate and sprinkles.
Raisin Butter Cookies are a slice and bake cookie with golden raisins and a rich buttery dough.
Cookie Press Butter Cookies are a quick and easy way to make dozens of buttery spritz cookies in pretty shapes and colors.
Lemon Biscuits are a crisp, buttery cookie that is a popular tea time treat.
My experience with this recipe
I’ve just returned home from a two week Bosnian adventure, traveling with a Bosnian friend and her family.
My friend’s extended family in Bosnia greeted me with warmth and enthusiasm. Though I don’t speak Bosnian and they don’t speak English, we were often able to communicate using only gestures and the wonders of a downloaded Microsoft Translator app (if you travel, it’s a must-have).
Conversations took place over coffee. Lots of coffee. Bosnian coffee, strong like espresso, is served with ceremony, and accompanied by cake and cookies.
I had to be extremely cautious because of my nut allergy, avoiding bakery items, but my friend made sure that home baked, nut-free treats were available.
Most Bosnian cakes require refrigerated storage. Many different varieties are made with phyllo dough filled with nuts, fruits, or creams, and soaked in syrup.
I kept my eye out for potential care package recipes and was delighted when I discovered Šape, which I adapted with semolina to be nut free, but with the same crunchy, buttery texture as the original.
There are many kinds of souvenirs that call to mind experiences from our travels. Some are tangible. I brought home a hand-made pottery bowl , some bags of Bosnian baking sprinkles, and this recipe.
Others are intangible, but substantial. I created new friendships. I brought home new thoughts and perspectives which I will be pondering in the weeks to come, probably over a cup of coffee with a Bosnian Butter Cookie or two.
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Bosnian Butter Cookies (Šape)
Ingredients
Cookies
- 10 tablespoons unsalted butter European butter recommended
- ½ cup plus 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest zest of 1 lemon
- 1 large egg
- ½ cup plus 2 tablespoons semolina flour I use Bob’s Red Mill
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
Topping
- ½ cup granulated sugar
Instructions
- Preheat the oven to 375° F. Spray the cups of a tartlette pan with non-stick spray.
- In the bowl of an electric mixer, cream butter, sugar, honey, and vanilla until fluffy (about 3 minutes).
- Add lemon zest and egg. Continue mixing for an additional 2 minutes.
- In a medium mixing bowl, whisk together the semolina, all-purpose flour, and baking powder.
- Gradually beat the flour mixture into the butter mixture until combined.
- Use a medium (2 tablespoon) scoop to fill each cup of the tartlette pan. Press the dough evenly into each cup. Make a shallow thumbprint in the middle of each cookie. As the cookies bake, the center rises. The thumbprint will keep the surface flat without a dome.
- Bake for 8-10 minutes, just until the fluted edges of each cookie are golden-brown.
- Cool for about 5 minutes in the pan. Turn out onto a wire rack. If the cookies don’t easily pop out on their own, use the tip of a sharp knife between the cookie and the pan to lift each cookie out of the pan. Dip the smaller end and fluted sides of each cookie in a bowl of granulated sugar to coat. Cool completely on a wire rack.
- Store in an airtight container at room temperature for at least 2-3 weeks.
Notes
- Bosnian Butter Cookies are not recommended for warm weather shipping in military care packages, however, their long shelf life (with flavor improving over time) makes them an excellent choice for cool weather military care packages.
- Wrap each cookie in plastic wrap, then stack in columns in a freezer weight ziplock bag.
Nutrition
First Published: July 12, 2016. Last Updated: March 10, 2022. Updated for additional information and better reader experience.
Lauren baker
Hi all - I made these twice: once with semolina and the 2nd time with ground hazelnuts (hubby has walnut allergy). Delicious both ways. My dough came out quite thick. I first tried pushing them into a mold but realised as thick as they were that I could just bake them directly on the cookie pan. I rolled them into balls, and then pressed them with the bottom of a glass that had been dipped in sugar. Really yummy cookies. If you haven't read the book Logavina Street, I highly recommend it.
Wendy Sondov
Hi, Lauren. I'm so happy to hear that you and your husband enjoyed these cookies! Thank you for sharing your variations. On my trip to Bosnia, the Sape always were made with nuts, and with my nut allergy I couldn't have any though they always were so tempting. This semolina version is my nut free recipe variation. Thank you also for the book recommendation! I am very interested. I live in St. Louis, Missouri which has the largest Bosnian population outside of Bosnia Herzegovina! If you haven't already seen it, I did write a post about my amazing trip to Bosnia with a Bosnian friend and her family. 🙂 https://themondaybox.com/bosnia-herzegovina-travels/