“Peaches” Cookies
“Peaches” are a legendary Soviet-era cookie that disguises itself as ripe fruit: two domed halves are joined with cream, and the rosy cheeks come from rolling each piece in jam and sugar. The showy look made them a holiday centerpiece back when actual peaches were hard to find.
That two-tone cheek is pure jam work: black currant dyes one side deep red, apricot turns it yellow-orange, and a roll in sugar makes it glisten like real fruit skin. The hollow center is packed with the scooped-out crumb mixed into a smetana (full-fat sour cream) frosting with cocoa, so nothing is wasted.
To get them right the first time
Keep the dough on the firm side; the halves need to dome and hold shape, so scoop them with a dessert spoon. Bake at 220°C (about 425°F) for only 15 to 20 minutes and keep them pale, or the jam will read dull over browned cheeks. Scoop the centers while the cookies are still warm, since cooled ones crumble. If you prefer, swap the frosting for sguschenka (sweetened condensed milk) beaten with butter, and use any two jams of contrasting color.
Part of Eastern European cuisine — 68 more recipes in the section.
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Ingredients
Instructions
Beat the margarine with 230 g of sugar, add the egg and sour cream, and mix. Add the flour combined with the baking soda and knead into a dough.
For the frosting, beat the sour cream with the sugar, add the cocoa powder, and mix.
Using a dessert spoon, form the dough into "peach" halves, place them on a buttered baking sheet, and bake for 15 to 20 minutes at 220°C.
While the halves are still warm, scoop out the centers, crumble them, and mix with the frosting.
Fill the hollows in the halves with this filling and join them in pairs.
Brush the "peaches" with black currant and apricot jam, sprinkle with sugar, arrange on a platter, and let them dry slightly before serving.
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