You make the recipe sound pretty simple, maybe I should give them a try. They look very festive in Holiday cookie baskets too Thanks for your comment Laura! I have formed 25-grams balls, and rolled them well between my hands so they wouldn’t have cracks. Right before you serve the cookies, insert the hearts of mint, to make them look like real leaves from peach trees. I need to try one of your recipes of layered cakes, like the Harlequin. So 4 cups flour, about 1 1/4 cup sugar and actually like 3/4 cups oil. Cook 45 minutes. Add red food coloring to one cup, and yellow/peach/orange food coloring to the other. Pinned! Let sit for 1 hour. thanks for reply in advance, Hi Tanya, They are cookies that are baked as two separate halves, then the inside is hollowed out to make space for the filling. Thanks so much for your comment, I will take a look . You are fantastic. 4 eggs, 250 grams sugar and 2 tsp vanilla sugar until combined. But that’s just an idea, I haven’t done it . I’m thinking of making these but had a question on the measurements since you list them in grams. Your food photos are amazing. Hi Irina, Print; Pin; Beautiful cookies that taste just as good as they look! I was wondering what degrees you put them on? And the pictures are helpful and beautiful .I love the fact that we get to know you, as well. I made those too and have a recipe on my blog, too! For decorating these cookies you’ll need some good-quality gel food coloring. The way I store these cookies is also different – the method described below prevents the cookies from becoming soggy after being dipped in the coloring mixture. No, there is nothing complicated about the dough layers. For the filling, use a knife to cut a circle on the bottom side of each cookie, making sure you don’t crack the edges. I could fit 24 balls in the tray, and baked 2 trays, so a total of 48 halves which makes 24 peaches. I guess you could soak the outside with some diluted peach liquor and add peach essense to a whip cream and creamcheese frosting…. 2 medium eggs; 60 g butter, room temperature (3 tablespoons) Mix together, 4 eggs, 250 grams sugar and 2 tsp vanilla sugar until combined. When it comes to food, Romanians take it seriously: it has to be delicious, aplenty, and finished by the end of the meal. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food. I love your website- you always have the best recipes -always! No bland cookies over here. I would like to invite you to come and join us and share your wonderful pictures with us. Learn how your comment data is processed. The irresistible exterior makes you fall in love with the cookie once, but after your first bite, you will fall in love all over again! Romania is not only renowned for its astounding scenery, centuries-old traditions and warm people, but also for the mouthwatering cuisine.Try visiting a Romanian friend and you will never leave with an empty belly. I have found that storing them in an open to air container helps to best prevent the outside from getting soggy. This way, the cookies will be equal in size. Put the balls in the baking tray and lightly flatten each ball with your fingers. * Percent Daily Values are based on a 2000 calorie diet. Apr 25, 2019 - This Pin was discovered by Marika Gulyasné. These cookies look BEAUTIFUL! So that makes sense now. foodienewz.com is a new food sharing site and we actually try our best to promote your food photos. I’ve seen the recipe for peach-shaped cookies on lots of Romanian blogs … It takes a bit of time, but it’s really pleasant if you listen to some music and have a bit of patience. Servings: 17. 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