Peach Cookies

Preparation: 20 min
Cooking time: 20-25 min
Waiting time: 10 min
Portion: 14 cookies
Difficulty: 2/5

Ingredient

1. Cookie dough
   -All purpose flour: 200 gr
   -Butter: 100 gr – soften at room temperature
   -Powdered sugar: 60 gr
   -Milk: 25 ml
   -Egg: 1 – at room temperature
   -Baking powder: 6 gr
   -Vanilla extract: ½ tsp (~ 3 ml)
   -Salt: a pinch
2. Filling
   -Ground roasted almond: 25 gr
   -Peach jam: 80 gr
   -Lime juice: 1 tsp
   -Canned peach liquid: 100 ml – or replace by milk; divide into 2 parts: each part 50 ml

Decoration
-Red food coloring: 1-2 drops
-Yellow food coloring: 1-2 drops
-Mint leaves: optional

Instruction

1. Cookie dough

• Preheat the oven at 180 Celsius degree
• Mix butter with sugar in a mixing bowl until creamy. 
• Add egg and mix until well combined. 

You also can add in vanilla extract at this step.

• In a medium bowl whisk together flour, baking powder and salt in butter bowl to make cookies dough
• Grease your hands with softened butter or oil. Scoop about 1 tbsp (15g) of dough and shape into balls. Place the balls on the prepared baking sheets.
• Flatten the balls slightly .
• Bake the cookies at 180 Celcius degree for 13-15 minutes until bottoms are lightly golden brown. Remove from the oven and let cool completely.
• When cookies are cooled use a small sharp knife to remove the cookie center crumb and place it in a bowl as it will be used for the filling.

2. Filling

• Roast 30 gr almond slices in oven at 150 Celsius degree in 5-10 minutes or on hot frying pan. Then grind.
• Mix roasted almond with jam, lime juice and ½ cookie crumb

In case if the filling is too dry or crumble, you can add more 10-20 gr peach jam in the mixture. You can find Homemade Peach/ Nectarine Jam recipes here

3. Decorating

• Put the filling into cookie shell and match 2 shells together
• Dissolve 1-2 drops of yellow coloring with 50 ml peach liquid. Do the same process with 1-2 drops of red coloring
• Quickly dip a half of each sandwiched cookie into the yellow liquid and then into the red one.

Please note that this step should be done quickly. Don’t soak the cookie in liquid for too long because it will soften your cookies

• Coat the cookies with a layer of granulated sugar and decorate with a mint leave 
• Store in fridge and serve within a day