“Peach” Cookies

Prep time 10 mins Cook time 35 mins Serves 12
Butter or margarine – 60 g
Sour cream 15-20% – 3 tablespoons
Sugar – 200 g
Vanillin – 1 bag
2 Eggs
Disintegrant – 1 bag or 1-1.5 teaspoons
Flour – 500 g
Cooked thickening – 1 can
Butter – ½ packs (100g)
Crumbs (flesh cut from peach)
Beet roots, carrot juice
Dough: Whip eggs with sugar and added softened butter. Add sour cream
and vanillin. Shake. Mix flour with disintegrant, sift, and add to dough.
Knead the dough, then let rest. Roll into a sausage (not thin). Cut into
uniform pieces and make balls from the dough. Cut each ball in half and
make halves for the peaches. Place ready-made halves on a pan covered
with parchment paper.
Bake for 15 minutes at 180-200°С. After the halves have cooled down a
little bit, take a knife and cut out a bit of the middle from the flat side. In the
meantime, make the cream.
Stuffing: Whip soft butter with boiled, thickened crumbs (flesh cut from
Take two halves, and starting with the middle, oil the edges to connect
together. Put in the refrigerator to freeze the filling.
Decorate the cookies with beetroot juice or carrots, and sprinkle with sugar.

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