PEACH- SHAPED COOKIES

INGREDIENTS AND INSTRUCTIONS:
(42 balls = 21 peach-shaped cookies)

INGREDIENTS:

DOUGH:
200 g flour
100 g icing sugar
1 egg
10 g vanilla sugar
5 g baking powder
100 g margarine

FILLING:
Ground crumbs from the cookies holes
50 g ground walnuts
2 tablespoons chocolate powder
6 teaspoons of rum
2 tablespoons apricot jam
10 g vanilla sugar
Fresh lemon juice (1 lemon)

COLOURING and DECORATION:
Red food colouring (Raspberry extract)
yellow food colouring (Pear extract)
water
Granulated sugar

INSTRUCTIONS:

COOKIES:
1. We start with making the dough for the cookies. Beat eggs, sugar and margarine with a mixer, add in
the other ingredients and knead a smooth dough.
2. Wrap the dough in cling film and refrigerate for about 30 minutes.
3. From the dough, we will make small balls. Use a kitchen scale to make the balls around 10g in
weight.The balls shold be pretty much the same size.
4. Place the balls in a baking tin lined with a baking paper.
5. Bake the balls in an oven preheated - 180°0C (350°F) for 15 - 20 minutes. Be sure not to overbake
them as they should stay bright and firm on top and only the bottom should get a color.
6. Don’t leave them to cool! Using a sharp knife pierce the cookies and make the holes from the bottom
side. Be careful, because these cookies are quite delicate and break easily.
7. Save the crumbs and process them into a fine crumble and save for the filling.


FILLING:

1. Combine all the ingredients to get a thick cream.The exact amount of the liquid and jam is not precise
in the ingredient list as it depends on how thick your jam is. If it’s softer than you will add it less.
2. Place the filling in a piping bag and fill each ball. Slightly over fill them so the two shells stay together.
3. Connect two balls together. Press gently together using your finger to remove the excess filling

DECORATING:
1. Pour water into 2 containers; add raspberry extract to one bowl with water and pear exctract to the
other. Mix well. Add in as much of the coloring as you need to achieve the desired shade of your
choosing.
2. Quickly dip each ball sideways into one color (pear) and then dip the top and bottom side to the other
(raspberry). Try to do this quickly, as dipping them for too long will make the balls soggy
3. Arrange the peaches on a paper towel. Once you have about 6, carefully roll them in a bowl of sugar.
Repeat till you have finished
4. Place the peaches on a serving platter and air dry before serving.

NOTES:
The cookies can last for almost a week in an airtight container, and will taste even better after the first day!