Peach cookies
Delicate shortcrust pastry and creamy caramel butter filling with almonds are combined in the Soviet peach cookies. They are an unusual, sweet eye-catcher on the coffee table. You can easily make the fake peaches at home with this recipe. They are popular all over the world and the filling varies from country to country.
Servings 12 large sandwich cookies
Ingredients
for the dough
- 150 g butter room warm
- 100 g sour cream
- 2 eggs
- 100 g sugar
- approx. 400 g flour
- 6 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- flour for the work surface
for the filling
- 180 g caramelized sweetened condensed milk room warm
- 120 g butter room warm
- 12 whole almonds unpeeled
to decorate
- carrot juice
- beet juice
- sugar
- mint leaves
Instructions
Preparation of the dough
- Beat eggs, sugar, vanilla and salt until light and fluffy.
- Add sour cream and softened butter and mix very briefly.
- Mix flour with baking powder, add it in batches to the egg sugar mixture and knead briefly and quickly to form a soft, slightly sticky dough.
- Place the dough in a freezer bag, press it flat and put it in the fridge for 1 hour.
- On a floured work surface, quickly shape the dough into 12 balls (72 g each in my case) and cut each ball in half using a pizza knife or a sharp knife.
- Spread the cookies in the shape of ball halves, cut side down, on a floured cutting board and place them in the freezer for 15 minutes.
- Spread the cookies out again, cut side down, on a baking sheet lined with baking paper with plenty of space between them and bake in a preheated oven at 356 °F (180 °C) for approx. 15 minutes.
- Leave the cookies to cool until warm and make a hollow in the flat side of each cookie using a teaspoon or small knife.
- Leave the cookies to cool completely.
- Finely crumble the cut-out cookie scraps.
Preparation of the filling
- Beat softened butter for approx. 5 minutes until it becomes a light and creamy mass.
- Add caramelized sweetened condensed milk and beat to a homogeneous cream.
- Add the fine cookie crumbs and mix.
Preparation of the peach cookies
- Take two matching cookie halves, fill their cavities with the cream and place an almond in the middle of one of the cavities. Spread a thin layer of cream around the edges of the cavities and stick the two cookie halves together. If any excess cream comes out of the sides, remove it with a knife or spoon.
- Chill the sandwich cookies for approx. 30 minutes.
- Then briefly dip one side of each sandwich cookie in carrot juice, then the other side in beet juice and allow the excess juice to drip off briefly.
- Roll the peach cookies in sugar, decorate with mint leaves and chill for approx. 2 hours.
Notes
- The amount of flour specified may vary. Only add as much flour to the liquid mixture until you have a very soft, slightly sticky dough.
- Knead the dough only briefly until a homogeneous consistency is achieved and never for too long, so that the cookies later taste crumbly and not tough.
- It is best to chill the dough and the cookies thoroughly. This ensures that the cookies taste very crumbly and retain their shape when baked.
- The baking time stated may vary. Do not bake the cookie halves longer than necessary so that they taste tender and not dry. Do a stick test to check if the cookies are done baking. They should have a fairly light color after baking and should not be too brown.
- Make the cavities in the cookies while they are still warm. As soon as they have cooled completely, they will become firm and could break when you scoop them out.
- Caramelized sweetened condensed milk and butter must both be at room temperature when whisking so that they can combine to form a smooth cream. If they have a large temperature difference, the cream may curdle.
- You can find alternative ideas for the filling in the article above.
- See the detailed tips and tricks for making the peach cookies at the top of the article.