Peach cookies - step-by-step recipes on how to make homemade peach cookies

Peaches

Peaches

Cookie

Peaches, a favorite cookie from childhood, can still delight kids today. This sweet is not sold in the store, as in Soviet times. However, you can bake it yourself - quickly, easily, and if you involve children in the process, it will also be fun!

Classic Peaches Cookies

This is a basic peach cookie recipe. It can be varied in different ways using your favorite filling.

To bake you will need the following products:

half a stick of butter;
a glass of granulated sugar;
2 eggs;
3 tbsp. spoons of sour cream;
2.5 cups flour;
sweet filling - jam or condensed milk;
baking powder;
juice from carrots and beets.

Soften the butter, add granulated sugar and grind. Beat in the eggs, pour in the sour cream, stir gently.

Combine baking powder with flour, pour into prepared mixture, make dough. Place it in the cold and keep it for twenty minutes.

Then form balls with a diameter of about five centimeters from the chilled dough. Lightly squeeze them on both sides with your fingers so that they take on the shape of an oval. Place on a baking sheet, spreading oiled paper on it.

Preheat the oven in advance. Bake at 200 degrees for about a quarter of an hour.

Cut the baked balls into two halves. Scoop out a little of the middle with a teaspoon to make a notch. Put any sweet filling in it - melted chocolate, condensed milk, cream or jam. Blind together.

Soak the surface of the cookies a little with carrot and beet juice to imitate the color of a real fruit. Then roll in sugar. To enhance the effect, decorate each cookie with mint leaves.

Second delicacy option

First stage: preparing the dough

A tender and fluffy dough is obtained if you use the following, quick and relatively cheap recipe:

Stage two - filling

Let's start preparing the filling. The filling for peaches should imitate the taste of a real peach - sweetish with a slight sourness.

An excellent option is an almond nut, which will imitate a “real stone”.

So, to prepare the filling, you can use condensed milk, sour jam, or both together. Shall we try?

As soon as the cookies are baked, carefully remove them from the baking sheet and use a spoon to cut out the centers to the side - they will be useful to us for the filling. While the Peach liver is cooling, we will start preparing the delicious filling.

In a blender, grind the centers into crumbs, mix it with red currant jam and fill the centers with it. Place one almond in the middle.

With condensed milk and nuts

Children and adults love this option the most. Peaches cookies with condensed milk have a special taste, and that’s all because there’s a surprise hidden inside – a delicious nut.

We select products:

half a kilo of flour;
60 g butter;
2 tbsp. spoons of fat sour cream;
a pair of eggs;
glass of sugar
vanillin;
lemon acid;
any nuts;
boiled condensed milk;
beet juice;
carrot juice;
mint leaves.

We pass the root vegetables individually through a juicer. If there are no such household appliances in the house, grate the vegetables and squeeze the juice through cheesecloth.

Beat the eggs, adding sugar, vanillin, citric acid. Then place sour cream and soft butter in the same container and continue beating until smooth.

Add baking powder to flour. Pour into the total mass, knead the dough until it is homogeneous. Leave covered in film for half an hour in the refrigerator.

We form cookies in the shape of a peach: we cut them into four sausages, which in turn are cut into five pieces each. Roll the balls in your palms and place them on a baking sheet covered with parchment.

The oven takes about 20-25 minutes, the temperature is 170 degrees. Remove when the balls turn yellow.

Let the cookies cool and cut out a hole in each one. Grind the resulting crumbs and mix into condensed milk.

Place a nut kernel in the recess and fill it with condensed milk. We also lubricate the edges of the products, then mold them together. Place in the refrigerator for twenty minutes.

When the filling hardens a little, we “disguise” the cookies as live peaches. We use a small strainer for this. We dip the cookies one by one in carrot juice, then in beet juice, beautifully decorating the sides. Then place it on a paper napkin to remove excess moisture. All that remains is to roll it in sugar and stick on mint leaves.

Recipe from Andy Chef

Andy Chef is a famous food blogger. Baking according to his recipes always turns out tender and incredibly appetizing. He also has his own way of preparing “peaches.”

Here are the products you will need:

200 g sugar;
2 eggs;
60 g butter;
60 g sour cream;
350 g flour;
baking powder;
boiled condensed milk;
apricot jam;
carrot juice;
beet juice;
Art. spoon of vegetable oil.

Beat the eggs with sugar until they form a ribbon. Then, continuing to beat, pour sour cream and soft butter into the eggs. Then add flour and baking powder. Make a sticky, tender dough.

Wet your palms with water or spread with vegetable oil. Take a piece of dough and roll into balls. Place them on a baking sheet covered with parchment. Bake for up to 12 minutes at a temperature of 180 degrees.

Make a hole in the bottom of the cooled cookies using a teaspoon.

Stir condensed milk with apricot jam. Fill the cavities in the cookies with the mixture from the piping bag. Glue the butter cookies together and place in the refrigerator to harden the filling.

Squeeze juice from vegetables separately. Dip the cookies for a second in carrot juice and the other in beet juice. Sprinkle with sugar and let the vegetable juice absorb a little so that the baked goods become tender.

Stage two: filling

The simplest thing is to glue the halves of the “peaches” together with boiled condensed milk. You can buy ready-made “toffee”, or you can do it like you did in childhood: a larger saucepan, five liters of water, a can of condensed milk - and let it cook on the lowest heat for a longer time. Too cloying? Replace condensed milk with thick, sour jam: it will also reliably glue the cookies together.

You probably bought just such “peaches” as a child. But since we are preparing them at home, the recipe will be more refined. With filling, and even with a “real” bone.

To do this, you need to very carefully cut out the centers from the still warm pieces with a spoon. And put them aside - you will still need them. While the cookies are cooling, prepare the base.

It could be a cream made from butter and condensed milk (or maybe you have your own signature recipe for butter cream).

Or jam, to which orange zest or a drop of amaretto liqueur is added for flavor (it will give a unique smell of apricot kernels). Or another recipe: beat an incomplete glass of thick sour cream with sugar (2-3 tablespoons) and cocoa.

Grind the cut out centers into crumbs, mix with the base and stuff our peaches. Don’t forget to put a “stone” in the middle - a whole almond, hazelnut or half a walnut.

Cookies in the shape of a peach with jam

You can make peach cookies with jam.

Here's what you'll need:

2 eggs;
2 yolks;
a glass of sugar;
180 g butter;
juice of half a lemon;
4.5 cups flour;
salt;
soda;
jam;
red vegetable juice.

Soft butter, eggs, yolks, beat with sugar. Pour in lemon juice and stir. Combine flour with salt and soda. Pour into container with whipped mixture. Make a soft dough so that it is not sticky. Place in the refrigerator for an hour.

Then cut the dough into equal pieces and shape into “peach halves.” Place on the prepared baking sheet and place in the oven.

Cooled products should be coated with jam, gluing them together. Next, lightly soak the barrel with red vegetable juice and sprinkle with sugar.

Nutritional value per serving

Chicken eggs have gained great popularity in our lives when the time for cooking has been reduced to a minimum. There is nothing simpler than an omelet or scrambled eggs, which can be prepared in a few minutes, and thanks to the beneficial properties of chicken eggs, such breakfasts are considered nutritious and very filling - at least, you can calmly live until lunch without thinking about food.

Refined sugar has a completely white color, sometimes even giving off blue.

Butter is a product obtained by separating or churning cream from cow's milk.

Baking soda, or sodium bicarbonate, looks like a white powder. It dissolves well in water and has many beneficial properties.

Vanillin is most often added to the dough. A little powder on the tip of a knife is enough. It is thanks to this that the finished baked goods acquire a seductive aroma.

Transparent, slightly yellowish, grape seed oil is similar to regular vegetable oil.

Sour cream is a fermented milk product made from cream and sourdough.

Condensed milk was (and is still being made today) not only plain, with sugar, but also with various additives: with cocoa and coffee

Source

From shortcrust pastry

In the recipe, you can change not only the fillings, but also the dough. We prepare “peaches” from shortcrust pastry.

Products:

a stick of butter;
half a glass of powdered sugar;
300 g flour;
jam, cream or condensed milk;
vanillin;
baking powder;
vegetable juice;
sugar.

Pour flour into a container, add vanillin, baking powder, and finally powdered sugar. Season with butter and knead the dough. The butter can be melted in a frying pan, or used in a softened state. The dough will be soft, heavy and greasy. Cover with film and refrigerate for thirty minutes.

Then cut into equal pieces and make cookies out of them, imitating peach halves. The oven should be set at a temperature of about 180 degrees for twenty minutes.

Spread the bottoms of the products with jam, cream, condensed milk and glue them in pairs. Soak the surface with red and yellow vegetable juice. For sprinkling, use coarse sugar.

Step-by-step preparation

Did you know? It is always recommended to sift flour, milk powder, baking powder and powdered sugar before preparing dishes to make them soft, fluffy and clean. Such products absorb moisture well, forming small lumps. In addition, they may contain tiny particles of debris from packaging or assembly line production. Thanks to sifting, you remove these grains and enrich the mixture with oxygen.

Preparing the dough

Cooking cookies

Preparing the cream

Forming peaches

Preparing the decor and decorating the peaches

Homemade butter cookies Peaches

Homemade baked goods are always tastier than industrial products. Another recipe - homemade Peaches cookies - for amateur cooks. It has a particularly delicate taste.

Here are the products you will need:

300 g flour;
300 g butter;
3 eggs;
a glass of sugar;
Art. spoon of sour cream;
half a can of condensed milk;
10 almond kernels;
beet juice;
carrot juice;
soda or baking powder.

Mix two yolks, one white with granulated sugar. Mix 100 g of soft butter with sour cream. Then pour the eggs into the sour cream mixture and add flour. We send the baking powder there too. Knead the dough.

We form twenty identical balls from the dough and place them on a baking sheet. Bake until golden brown.

For the cream, beat the rest of the butter with condensed milk.

Make a hole in the finished cookies to fill with cream. We put the almond in it, fill it with cream, combine it with another cookie prepared in the same way.

Dip in carrot and beet juice one by one, sprinkle with sugar.

Real reviews from culinary experts about the dish

Recipe from our childhood!!