Peach Cookie Recipe
Two generously sized Shortbread cookies sandwiched around "sgushonka" (caramelized sweetened condensed milk) mix with mascarpone.
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Ingredients
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For the Peach Cookies
Method
Instructions
- 1
Prepare the Shortbread Cookies
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 2
Add in the vanilla extract and salt, mixing well. Gradually sift in the all-purpose flour and cornstarch, mixing until a dough forms.
- 3
Roll the dough into balls (about 1 tablespoon each) and place them on a baking sheet lined with parchment paper, flattening them slightly.
- 4
Bake for 12-15 minutes until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.
- 5
Prepare the Filling
In a medium bowl, combine the mascarpone cheese and the can of sweetened condensed milk. Mix until smooth and creamy.
- 6
Fold in the peach preserves until well combined.
- 7
Assemble the Cookies
Once the cookies are completely cooled, spread a generous amount of the mascarpone and peach filling on the flat side of one cookie.
- 8
Top with another cookie, flat side down, to create a sandwich. Repeat with the remaining cookies and filling.
- 9
Dust the finished peach cookies with powdered sugar if desired. Serve and enjoy!
