Peaches Cookies ( Praski Recept)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with potential health benefits.

flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour is gluten-free and adds a nutty flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Using whisk, beat 3 eggs with 1 cup sugar.

Add 3/4 cup vegetable oil, whisk again, and then add 1/2 cup milk; mix everything well.

Add all purpose flour cup at a time as needed (you will need about 4-5 cups) and 1 tbsp baking powder.

Make soft, not sticky dough.

Cover and refrigerate for 2-3 hours.

Take a small amount of batter in your hands and roll into a ball about 1 inch, placing these on the baking sheet.

Continue to roll out all the batter into balls, then bake for about 12-15 minutes on 350°F or until very light brown on the bottoms.

Let cool.

Use a sharp knife or melon baller to cut/scoop out a circle at the bottom of the cookie, removing the cookie centers and placing these in a bowl for later.

Break up the bottom of each cookie into fine crumbs using a blender or another method.

Add 1 cup of your favorite jelly and a splash of rum to the crumbs, mixing to make a filling consistency.

Carefully fill each cookie, matching cookies by shape and size, and place two cookies together using the filling mixture as glue.

Clean any peach that may ooze from the seams.

For decoration, place about 1/2 cup of milk into two separate bowls, add peach liquor, and color one yellow and the other red.

Dip each cookie pair into the yellow mixture first 3/4 of the way up the cookie, then dip the other end in the red mixture.

Immediately roll the cookies in granulated sugar.

Decorate with peach tree leaves or mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens