Peach Cookies

This cookie was eaten on the podcast in episode 067 – Link



  • 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


  • ¼ cup semisweet chocolate chips
  • 1 teaspoon rum
  • ⅔ cup of apricot jam
  • Cookie crumbs


  • 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


  1. Preheat the oven to 325° F (165° C)
  2. Mix softened butter, eggs, sour cream, sugar and vanilla.
  3. Mix flour and baking powder. Add to wet mixture, mix until all ingredients are well combined.
  4. Line baking sheet with parchment paper. Make small, round balls, and bake for about 15-20 minutes. They should still remain brownish white.
  5. Carve a small hole in the center of each cookie (flat side). Save the crumbs.
  6. 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.
  7. 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.
  8. Put it in the refrigerator. Repeat this with each cookie.  Keep the cookies in the fridge for at least 1 hour before serving.
  9. 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.