Peaches will delight you with a delicate, delicious taste.

Kitchen appliances and utensils:

• capacity for melting 30 g of butter;
• 1.5-2 liter capacity for mixing the ingredients;
• hob, hob or microwave;
• tablespoon;
• tea spoon;
• fork;
• ordinary kitchen knife;
• thin kitchen knife;
• sieve for sifting flour;
• fine grater;
• metal sieve for rubbing vegetables;
• wide bowls or cups 150-200 ml - 3 pcs.;
• cutting board;
• cling film or dough bag;
• a baking sheet;
• oven;
• parchment paper in the size of a baking sheet;
• 350-500 ml bowl or bowl for cream;
• sealed container for cookies (can be replaced with a closed plastic wrap container);
• kitchen rolling pin;
• blender with a whisk.

Ingredients

Step cooking

Prepare the dough

1. From 100 g of butter, melt 30 g in an appropriate container on a stove or in a microwave, 70 g of butter are left to warm to room temperature.
   
2. In a container for mixing the ingredients, pour 100 g of sugar, vanillin on the tip of a knife, drive an egg. Mix with a fork until smooth. Add to the resulting mass 1 tbsp. l sour cream, mix thoroughly.
   
3. Gradually sift 240 g of flour and 0.5 tsp. vanillin through a sieve into a container with ingredients, constantly stirring with a fork until thickened.
   
4. Next, continue to knead it with your hands on a cutting board or other flat surface to an elastic state.
   
5. Wrap the dough in cling film or bag and send it to the refrigerator for 20 minutes.
   

Cooking Cookies

1. Turn on the preheat oven to 180 degrees. Cover the baking sheet with parchment paper. Over time, we take out the dough from the refrigerator, roll out a "sausage" with a diameter of 5-6 cm on a flat surface. With a kitchen knife, cut the dough into 16 identical pieces. Further, from them 8 peaches will be stuck together.
   
2. We roll out each of the pieces of dough in the form of a ball and put it on a baking sheet.
   
3. We send the baking sheet with the dough into the preheated oven for about 20 minutes. It is important not to overdry the dough, so because of the different characteristics of the ovens, it is necessary to monitor the baking. We take out the finished cookies from the oven and allow it to cool slightly until warm.
   
4. From the bottom of each cookie with a thin knife, gently cut out the middle, remove them to the side. Each cookie will serve as a half of future peaches, and the cut out part will be a component of the cream. Set aside cookies to cool completely.
   

Cooking cream

1. 100 g of soft butter is mixed with a whisk in a bowl for cream.
   
2. Stirring the oil, add to it gradually (1 tbsp. L.) Boiled condensed milk (150 g). In a whipped cream, squeeze 2 tbsp of lemon. l juice, crumbling into it the carved middle of the cookie. Stir with a tablespoon or fork.
   

We form peaches

1. We fill the cavities of each cookie with a teaspoon of cream. In half of the cookies filled with cream (8 pcs.), Insert a quarter of the walnut to simulate the seeds, pressing lightly, combine them with other halves of peaches. Remove excess cream on the sides of the cookie with a teaspoon.
   
2. We send peaches in the refrigerator for 20 minutes.
   

We prepare decor and decorate peaches

1. Pour 100 g of sugar into one of the wide bowls or cups. Separately, grate carrots and beets on a fine grater. Wipe them separately through a metal sieve into wide bowls or cups.
   
2. Blinded peach cookies, dip one side at a time in a bowl with carrots, then the other in a bowl with beets. Alternately, dip them in a bowl with sugar, slightly roll in it. We put the cookies in an airtight container, send them to the refrigerator.
   
3. Sift through a sieve 30 g of powdered sugar and 30 g of milk powder into a container for ingredients.
   
4. Stirring with a teaspoon, gradually (1 tsp each) add condensed milk (25 g) to the container. Squeeze 1/2 tsp to the ingredients. lemon juice, stir and knead with your hands until smooth. Green dye is gradually added to the resulting mass until the desired color is obtained with mastic. We send the container with mastic to the refrigerator for 30 minutes. Put the cooled mastic on a cutting board, cover with cling film and roll it with a rolling pin to a thickness of 3-4 mm.
   
5. With a thin knife (or pizza knife) we cut out leaves for peaches.
   
6. We get cookies from the refrigerator. Gently dipping the lower edges of the leaves into the remains of boiled condensed milk, glue them on top of the peach cookies.
   

Enjoy your meal!

Video recipe

In the video you can see all the stages of preparing peach cookies with explanations of the additional moments of sculpting, baking, kneading cream, forming a dough and decorating the finished dessert.

Thanks to the recipe offered today, you learned how to make great cookies in the form of real peaches and their natural color. You can make a dessert that will appeal to both adults and children for any occasion, delighting your guests. Thanks to the acquired skills, you will now cook any other similar pastries, for example, cookies in the form of apples, pears, strawberries, small pumpkins and other fruits and vegetables.

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