Peach Cookies with Dulce de Leche Filling (persiki): elegant but tender dulce de leche filled cookies, topped with carrot and beet juices and dipped into sugar.
Preheat oven to 350 degrees F. Lightly oil nonstick cookie sheet; set aside. In a medium bowl, beat 2 large eggs and 1 cup sugar on high for 1 1/2 – 2 mins maximum until sugar dissolved a bit. Add 4 tbsps unsalted room temp butter, 2 tbsps sour cream and 1/4 tsp vanilla extract and continue beating on high for another 1 minute just until everything mixed in (don’t worry about little butter clumps).
Lightly oil large cutting board and thin cutting knife (dip paper towel into oil and wipe knife with oily towel). With your hands, form balls about 1 1/2” in diameter and place onto cutting board. You will have about 25-26 balls. With oily knife, cut each ball into half (wipe off knife with oiled paper towel every 5-6 balls so that knife goes in smoothly without dragging the dough). Transfer the cookie halves onto baking sheet 1-2” apart and press edges of each cookie half with your fingers to make it more round rather than square (if needed). Bake for 13-15 minutes until you start seeing gold-ish on bottoms. When the time is up, remove baked cookies from baking sheet so they don’t continue baking and become too dry. Using a small knife, very gently (to prevent cookie from breaking) cut out a circle from the center of the bottom of each cookie, leaving a small border on the outside; scoop out the center and save the cookie scraps in a medium bowl as you will need them later for filling.
%COPYYEAR% OLGA IN THE KITCHEN