Peach Cookies with Dulce De Leche Filling - there are no peaches in these cookies. But these cookies look like REAL PEACHES! I do not use any artificial coloring in this recipe - instead I use natural colors: homemade beet juice and homemade carrot juice to color these peach cookies.
In a large bowl, beat 2 eggs with ¾ cup sugar on high speed until the mixture is white. Add softened butter, sour cream and continue beating to reach even consistency.
In a separate medium size bowl, mix flour with baking soda and add to the egg mixture, beating until well combined.
Refrigerate dough for at least 2 hours (or put it in the freezer for 30-40 minutes, then in the refrigerator for 20 minutes).
Remove cookie dough from refrigerator. Grease baking sheet. Flour your working surface and immediately form 24 balls from the cookie dough, not allowing them to warm. These 24 balls will be halves of 12 “peaches”. If necessary, put cookie dough ball back in the freezer for 10-15 minutes.
Place all 24 balls of cookie dough on a greased baking sheet. Bake for about 12-15 minutes until the cookies turn golden brown. (see photos above)
Cool cookies (baked halves of “peaches”) for about 20-30 minutes. Then, using a spoon, and while cookies are still warm, create as large of an indentation (hole) inside the flat side of each “cookie” as you can. Refer to photos above this recipe box (scroll up).
How to assemble peach cookies:
Pour beet juice into a small bowl. Pour carrot juice into a separate bowl. Add 1 cup of sugar to a third bowl.
Fill the indentation of each cookie half with dulce de leche and add a piece of walnut inside each indentation. Brush the flat side of the cookies with more dulce de leche. Then, bring 2 parts of pastry to glue together with Dulce de Leche and sandwich them together to create peach-shaped sandwich cookie.
Quickly deep one side of the peach-shaped pastry into beet juice and the other side into carrot juice. Then, roll the pastry in sugar to coat it nicely. Place it on a tray and then put the tray immediately in the refrigerator. Repeat this with each pastry.
Keep the tray with peach-shaped cookies in the refrigerator for at least 1 hour before serving.
You can keep those cookies for a week, keep them refrigerated and covered, before serving.