- 1
Ingredients
- Later add:
- 4 eggs
- 250 grams vegetable/corn oil
- 250 grams sugar
- 2 tsp vanilla sugar or 1 tsp vanilla extract
- 2 tsp baking powder
- 4 tbsp flour
- 500 grams flour (approximately 4 cups)
- 1 can cooked Dulce de Leche / sweetened condensed milk, room temperature
- 2 sticks butter, room temperature
- 1 tsp vanilla extract
- 1 cup sprinkling sugar
- Red, Orange or Peach Food Coloring
- Mint Leaves (hearts)
Preparation
Step 1
Instructions Cookies
Mix together, eggs, sugar and vanilla sugar/vanilla extract until combined.
Add oil, stir to combine. Add flour & the baking powder. Mix thoroughly to combine. Let sit for 1 hour.
Meanwhile, line a baking sheet with parchment paper. Set aside.
After 1 hour, add 500 grams flour (about 4 cups) into the runny dough we prepared earlier and mix thoroughly.
Take about a tablespoon of dough, roll it into a ball and set onto parchment paper, about 1-2 inches apart. You can oil or water the hands to help with the dough sticking.
Bake for 15-20 minutes in a pre-heated oven, at 350F. Cookies should remain white.
Allow to cool on a cooling rack. Bake the rest of the cookies in the same manner.
With a melon baller, remove the center of each cookie, to make room for the filling. Filling
With a mixer fitted with a whip attachment, whip the butter until white and fluffy, about 2-3 minutes. Make sure to scrape the bottom of the bowl throughout the process.
Add the condensed milk & vanilla extract and whip again, until well combined, about 1 minute.
Fill a ziplock bag with the filling & snip the end. Assembly & Decorating
Fill each half of the cookies with the filling, slightly overfilling, to allow for the two halves to stick together.
Put sprinkling sugar into a bowl.
Fill 2 bowls or cups with 1 cup of water each. Add red food coloring to one cup, and yellow/peach/orange food coloring to the other. Stir, to make sure the food coloring dissolves.
Quickly dip each cookie, into the yellow ‘cup’ and then only half of the cookie into the red cup, to make them resemble a peach.
Roll in the sprinkling sugar. Place on the tray.
Allow to sit at room temperature for a couple of hours. This will allow for the moisture to redistribute evenly throughout the cookie, while allowing the outside to dry. Do not leave in a closed container, or the cookies will become soggy.
Right before you serve the cookies, insert the hearts of mint, to make them look like real leaves from peach trees.
Instructions