Bright cookies "Peaches"

Cookies 568 Last Update: Jul 16, 2021 Created: Jul 16, 2021 0 0 0
Bright cookies
  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 180
  • Calories: -
  • Difficulty: Medium
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After reading the recipe from the article, you can pamper your family and friends with such a delicious and unusual delicacy like peach cookies. Making them at home is not as difficult as it seems at first glance. The whole process from start to finish is described in detail in the article, and each stage is accompanied by a photo. The table lists all the ingredients and their proportions needed to create a shortcrust pastry, delicate cream, and beautiful finished cookie décor.

Ingredients

Directions

  1. First of all, we are engaged in the preparation of cookie dough. To do this, separate 4 yolks from 4 chicken eggs. Protein is not needed for the test. We shift the yolks into a deep bowl, add a pinch of salt, 100 g of sugar and 1 tsp. vanillin. Vanilla extract can also be used in the same amount instead of the latter. Mix all ingredients thoroughly with a whisk until a homogeneous mixture is formed
  2. We send 100 g of sour cream to the yolks and other ingredients and continue to mix everything until the sugar is completely dissolved.
  3. Sift 380 g of flour through a sieve along with 1 tsp. baking powder. Stir the bulk ingredients.
  4. Roll a cold piece of butter weighing about 150 g in flour and rub on a coarse grater immediately into a bowl to the bulk ingredients.
  5. Thoroughly mix the butter and flour with your hands so that no lumps form.
  6. Pour the sour cream-egg mixture into a bowl of flour and continue to mix everything with a silicone spatula. This is required until a homogeneous dough is obtained.
  7. When it becomes difficult to knead the dough with a spatula, transfer it to a clean kitchen table. Knead the dough actively, trying to collect it into a single piece. The dough should come out moderately soft and elastic.
  8. From the resulting dough, we form a cake and transfer it to a plastic bag or wrap it in cling film. We put it in the refrigerator for 30 minutes or more to make it harder.
  9. In the meantime, we are preparing the filling for the cookies. Pour boiled condensed milk in an amount of 200 g into a deep bowl. Add 150 g of mascarpone cheese there. If there is no such product, use ordinary butter at room temperature, whisk it into a fluffy foam.
  10. With a mixer, a whisk or a spatula, thoroughly mix the condensed milk with cheese until smooth. Put the finished cream in the refrigerator. This is necessary in order for it to become thicker.
  11. Cookies require natural dyes. To do this, rub 1 fresh carrot on a fine grater.
  12. Fold gauze in 2 layers, put grated carrots on it and squeeze. You will need carrot juice to decorate the cookies, so you can remove the pulp.
  13. Similarly, rub medium boiled or raw beets on a fine grater. Squeeze the beet juice into a separate bowl.
  14. In order for the cookies to get the correct shape, whole walnut shell halves are needed. They must first be washed, dried and greased with vegetable oil.
  15. After 30 minutes, remove the finished dough from the refrigerator and divide into 4-5 pieces. Roll out a sausage from each piece.
  16. We cut each dough sausage into small pieces, from which we form small balls.
  17. Press the dough ball a little and place it on top of the nutshell. We align the workpiece on the table to get a kind of hat. Similarly, we prepare other blanks from the remaining dough.
  18. We transfer all prepared blanks to a baking sheet covered with parchment paper.
  19. Preheat the oven to 190 degrees and set the cookie cutters to bake for 10 minutes. It is important that the top of the pastry remains white.
  20. After cooking, the cakes must be allowed time to cool completely. When they are completely cool, carefully remove the nutshell.
  21. Fill the halves of the cakes with cream, not forgetting to grease the edges with a thin layer. Insert 1 whole walnut into the center of each cake. You will need 12 nuts in total.
  22. Similarly, fill the other half of the cookie with cream and join the 2 halves together. Put the prepared cake in the refrigerator for 30 minutes.
  23. After half an hour, we take out the cookies from the refrigerator and dip one side in beetroot and the other in carrot juice.
  24. Dip the finished peach-shaped cookies in sugar. You can prepare pink and peach colored sugar at home.
  25. Put the finished cookies on a flat plate covered with a paper towel. We decorate each peach with a sprig of mint.
  26. The peach cookies are ready, but you need to put them in the refrigerator for another 2 hours so that a sugar crust forms. The cookies come out very tender, tasty and beautiful. Serve it to children and adults for tea.

Bright cookies "Peaches"



  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 180
  • Calories: -
  • Difficulty: Medium

After reading the recipe from the article, you can pamper your family and friends with such a delicious and unusual delicacy like peach cookies. Making them at home is not as difficult as it seems at first glance. The whole process from start to finish is described in detail in the article, and each stage is accompanied by a photo. The table lists all the ingredients and their proportions needed to create a shortcrust pastry, delicate cream, and beautiful finished cookie décor.

Ingredients

Directions

  1. First of all, we are engaged in the preparation of cookie dough. To do this, separate 4 yolks from 4 chicken eggs. Protein is not needed for the test. We shift the yolks into a deep bowl, add a pinch of salt, 100 g of sugar and 1 tsp. vanillin. Vanilla extract can also be used in the same amount instead of the latter. Mix all ingredients thoroughly with a whisk until a homogeneous mixture is formed
  2. We send 100 g of sour cream to the yolks and other ingredients and continue to mix everything until the sugar is completely dissolved.
  3. Sift 380 g of flour through a sieve along with 1 tsp. baking powder. Stir the bulk ingredients.
  4. Roll a cold piece of butter weighing about 150 g in flour and rub on a coarse grater immediately into a bowl to the bulk ingredients.
  5. Thoroughly mix the butter and flour with your hands so that no lumps form.
  6. Pour the sour cream-egg mixture into a bowl of flour and continue to mix everything with a silicone spatula. This is required until a homogeneous dough is obtained.
  7. When it becomes difficult to knead the dough with a spatula, transfer it to a clean kitchen table. Knead the dough actively, trying to collect it into a single piece. The dough should come out moderately soft and elastic.
  8. From the resulting dough, we form a cake and transfer it to a plastic bag or wrap it in cling film. We put it in the refrigerator for 30 minutes or more to make it harder.
  9. In the meantime, we are preparing the filling for the cookies. Pour boiled condensed milk in an amount of 200 g into a deep bowl. Add 150 g of mascarpone cheese there. If there is no such product, use ordinary butter at room temperature, whisk it into a fluffy foam.
  10. With a mixer, a whisk or a spatula, thoroughly mix the condensed milk with cheese until smooth. Put the finished cream in the refrigerator. This is necessary in order for it to become thicker.
  11. Cookies require natural dyes. To do this, rub 1 fresh carrot on a fine grater.
  12. Fold gauze in 2 layers, put grated carrots on it and squeeze. You will need carrot juice to decorate the cookies, so you can remove the pulp.
  13. Similarly, rub medium boiled or raw beets on a fine grater. Squeeze the beet juice into a separate bowl.
  14. In order for the cookies to get the correct shape, whole walnut shell halves are needed. They must first be washed, dried and greased with vegetable oil.
  15. After 30 minutes, remove the finished dough from the refrigerator and divide into 4-5 pieces. Roll out a sausage from each piece.
  16. We cut each dough sausage into small pieces, from which we form small balls.
  17. Press the dough ball a little and place it on top of the nutshell. We align the workpiece on the table to get a kind of hat. Similarly, we prepare other blanks from the remaining dough.
  18. We transfer all prepared blanks to a baking sheet covered with parchment paper.
  19. Preheat the oven to 190 degrees and set the cookie cutters to bake for 10 minutes. It is important that the top of the pastry remains white.
  20. After cooking, the cakes must be allowed time to cool completely. When they are completely cool, carefully remove the nutshell.
  21. Fill the halves of the cakes with cream, not forgetting to grease the edges with a thin layer. Insert 1 whole walnut into the center of each cake. You will need 12 nuts in total.
  22. Similarly, fill the other half of the cookie with cream and join the 2 halves together. Put the prepared cake in the refrigerator for 30 minutes.
  23. After half an hour, we take out the cookies from the refrigerator and dip one side in beetroot and the other in carrot juice.
  24. Dip the finished peach-shaped cookies in sugar. You can prepare pink and peach colored sugar at home.
  25. Put the finished cookies on a flat plate covered with a paper towel. We decorate each peach with a sprig of mint.
  26. The peach cookies are ready, but you need to put them in the refrigerator for another 2 hours so that a sugar crust forms. The cookies come out very tender, tasty and beautiful. Serve it to children and adults for tea.

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