These fun cookies are a great treat to bring to cookouts and other summer events.
These peach (shaped, not flavored) cookies are a treat from my childhood. I remember them being the size of actual peaches (though maybe that’s just because I was little), but when I initially tried to make them that size, they were too big and sweet to finish in one sitting. So I shrunk them down to a smaller size, but they’re still just as delicious as I remember. Unfortunately, the whole wheat flour I enjoy baking with just doesn’t work with these cookies so they are full of white flour and white sugar, which might be why they’re so good. But before you feel too guilty, I’ve convinced myself that the carrot juice and peach shape mean these are actually good for you. Fruits and vegetables, and all… 🙂
Ingredients
- 3 cups organic white flour
- 4 tbsp butter, room temperature
- 2 tbsp sour cream, room temperature
- 1 1/2 cups sugar (split into 1 cup + 1/2 cup)
- 1 tsp vanilla extract
- 2 eggs, room temperature
- 1 tsp baking powder
- 1/2 cup caramel (I like to make my own from sweetened condensed milk)
- 1/2 cup carrot juice
Method
Preheat oven to 375°F. Line baking sheet with parchment paper.
Mix flour and baking powder. Set aside.
Beat eggs with sugar on high speed for about 1-2 minutes until well mixed.
Add butter, sour cream, and vanilla extract. Mix again until well incorporated.
Switch mixer to low, and start adding flour mixture 1/2 cup at a time.
After adding 2 cups, switch to mixing with a wooden spoon so the density doesn’t wreck your mixer.
After about 1 minute, turn the dough onto a well-floured surface and knead for about 3-4 minutes until it becomes a soft Play-Doh-like consistency.
Separate the dough into 1.5-2 inch pieces and form into balls.
Cut each ball in half, and put cut side down on the baking sheet. Bake for 10-11 minutes, until a toothpick comes out clean.
Let the cookie halves cool enough to handle. Using a paring knife, carve a little bit out of the inside of each half.
Once all the halves have holes cut out of them, fill the holes with caramel, and stick 2 halves together to form the cookie. Repeat until finished.
Roll the cookies in carrot juice to give them that peach color, and then in sugar to give them the peach fuzz.
Let dry before serving.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.