This cookie was eaten on the podcast in episode 067 – Link
Ingredients
Cookie:
- 4 eggs, room temperature
- ½ cups sugar
- 4½ sticks butter, softened
- ½ cup sour cream
- 6 cups flour
- 1 teaspoon vanilla
- 2 teaspoons baking powder
Filling:
- ¼ cup semisweet chocolate chips
- 1 teaspoon rum
- ⅔ cup of apricot jam
- Cookie crumbs
Topping:
- Mint, for garnishing
- You can choose the colouring of the “peaches”
Natural colouring:
- ½ cup beet juice
- ½ cup carrot juice
- 1 cup sugar for coating cookies
Unnatural colouring:
- 1 cup milk
- 50 drops yellow food coloring
- 2 drops red food coloring
- 1 cup sugar for coating cookies
Directions
- Preheat the oven to 325° F (165° C)
- Mix softened butter, eggs, sour cream, sugar and vanilla.
- Mix flour and baking powder. Add to wet mixture, mix until all ingredients are well combined.
- Line baking sheet with parchment paper. Make small, round balls, and bake for about 15-20 minutes. They should still remain brownish white.
- Carve a small hole in the center of each cookie (flat side). Save the crumbs.
- Melt chocolate chips in a microwave (until smooth). Stir together the melted chocolate, apricot jam, rum and reserved crumbs until well blended. Fill in each hole with filling. Press the two sides together to make a cookie in a peach shape.
- Quickly dip one side of the peach-shaped pastry into beet juice and the other side into carrot juice. Then, roll the pastry in sugar.
- Put it in the refrigerator. Repeat this with each cookie. Keep the cookies in the fridge for at least 1 hour before serving.
- Garnish with mint (will look like the peach leaf.)
YANSS Note: I dipped the entire cookie into the carrot juice first, then half the cookie into the beet juice.
Advertisements