Peach Cookies (Do They Taste as Good as They Look)? This recipe, which is in the cookbooks of dozens of people, and...
Ingredients
- 125 grams margarine or butter (softened at room temperature)
- 1 egg
- Half a glass of powdered sugar
- 2–2.5 glasses of flour
- 1 teaspoon vanilla sugar
- Half a teaspoon baking powder
- 1 cup milk
- 2 tablespoons granulated sugar
- Half a package of whipped cream, whipped with half a glass of cold milk
- Red and yellow food coloring
- Mint leaves
Preparation
- First, to make the custard for our cookies, place all the ingredients except the vanilla sugar and whipped cream into a saucepan and mix them with a hand whisk before turning on the heat.
- Turn on the heat and cook over medium heat, stirring constantly, until the custard comes to a boil.
- Once it starts to boil, cook for another 1–2 minutes, then turn off the heat and let it cool.
- Once cooled, add half a packet of whipped cream, which has been whipped with half a glass of cold milk, and beat with a mixer until completely smooth, then set aside.
- For the cookie dough, place the margarine or butter, 1 egg, and powdered sugar in a deep bowl and mix by hand.
- Then add the baking powder, vanilla sugar, and flour, and knead the dough. (I used 2.5 cups of flour. You’ll end up with a dough that’s soft like an earlobe and doesn’t stick to your hands.)
- After kneading the dough well, wrap it in plastic wrap, set it aside, and let it rest for 10 minutes.
- Take pieces of dough slightly smaller than a walnut, roll them into balls, and place them on a baking sheet lined with parchment paper. (I made 24 cookies. Of course, since two of them will stick together, I ended up with 12 peach cookies. You can make more cookies by increasing the recipe quantities.)
- After placing them all on the baking sheet, bake them in a preheated 170-degree oven for 10–15 minutes. (Baking time may vary depending on your oven; bake until the tops are lightly golden.)
- Transfer the baked cookies to another baking sheet and let them cool.
- Once cooled, use a melon baller to hollow out the bottoms of the cookies, place your custard in the center, and press two cookies together. (Be careful not to break the cookies while hollowing them out. Some people use half a walnut shell as a mold. Since I didn’t have a walnut shell, I used a melon baller to hollow out the cookies.) (If you prefer, you can skip making the custard and use spreadable chocolate or any fruit jam instead.)
- We assemble all the cookies and set them aside. Put yellow food coloring in one bowl and red food coloring in another, add half a teacup of water to each, and mix.
- Put some powdered sugar on a plate.
- Take a cookie, dip half in the yellow food coloring and half in the red, to color it.
- Then, coat them in granulated sugar and press a mint leaf onto the top of each one.
- Once all the cookies are colored this way, transfer them to a serving plate and enjoy.
- It’s a pretty easy recipe—don’t think it’s too much trouble. Best regards.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 10 min
- Cooking: 15 min
- Servings: 7
- Published: 21.08.2026
Recipe Images
Recipe Author
Nisa Eren
12 recipes
