Peaches Cookies
8 servings
60 minutes
Peach cookies are charming pastries that resemble miniature fruits not only in appearance but also in their rich sweet taste. This dessert emerged in Russian cuisine as a way to create a visually appealing treat that can adorn the festive table. Soft dough with a delicate structure, an airy layer of cream based on boiled condensed milk and butter, and a nut filling all provide a harmonious combination of flavors. By dipping the cookie halves in carrot and beet juices, chefs create its characteristic hue that makes the 'Peaches' even more like real fruits. The cookies are served with tea, coffee, or as an independent dessert, delighting not only with their taste but also with their fairy-tale appearance.
1
Mix 100 g of sugar with eggs.
- Sugar: 250 g
- Chicken egg: 2 pieces
2
Mix softened butter (100 g) with sour cream.
- Butter: 250 g
- Sour cream: 60 g
3
Combine the two masses, add flour with baking powder, and knead thoroughly.
- Wheat flour: 300 g
- Baking powder: 1 teaspoon
4
Roll the dough into a rope and divide it into twenty equal parts. Shape slightly elongated balls.
5
Bake at 180 degrees until lightly golden (10-15 minutes). Don't overbake, or they will become tough.
6
Make indentations for the cream on the flat side of the warm cookie.
7
For the cream, whip the butter (150 g) with boiled condensed milk.
- Butter: 250 g
- Boiled condensed milk: 1 jar
8
Fill the cooled cookie with cream, place a nut inside, and join the halves. Remove excess cream.
- Nuts: 10 pieces
9
Dip the ready peaches in carrot juice and use a brush to apply beet juice, creating the image of a rosy barrel. You can simply dip one barrel in a bowl of beet juice.
- Carrot juice: 50 ml
- Beetroot juice: 50 ml
10
Immediately roll the wet peach in the remaining sugar and let it sit for about half an hour — the sugar will stick and not fall off.
- Sugar: 250 g