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Traditional Croatian dessert featuring tender rum-infused sandwich cookies shaped and hand-painted to resemble peaches, filled with a luscious apricot and rum jam mixture combined with cookie crumbs.

Ingredients

Scale
  • 2 fresh eggs
  • 1/2 cup granulated sugar
  • 1 packet vanilla sugar (divided)
  • 3/4 cup vegetable oil
  • 1/2 cup milk
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 4–5 tablespoons apricot jam
  • 1 teaspoon rum extract or 1 tablespoon dark rum
  • 1 tablespoon cocoa powder
  • Reserved cookie crumbs from scooped centers
  • Softened butter as needed (to bind filling)
  • Red food coloring
  • Yellow food coloring
  • 1 cup water (divided, about 1/2 cup for each color)
  • Equal parts granulated sugar and vanilla sugar for sugar coating

Instructions

  1. Beat 2 eggs with 1/2 cup granulated sugar and half of the vanilla sugar packet until smooth.
  2. Stir in 3/4 cup vegetable oil and 1/2 cup milk.
  3. In a separate bowl, whisk together 3 1/2 cups all-purpose flour and 1/2 teaspoon baking powder.
  4. Gradually add dry ingredients to wet ingredients and stir until a soft, smooth dough forms.
  5. Shape the dough into a log, wrap tightly in plastic wrap, and refrigerate for 1 hour.
  6. Divide chilled dough into small chunks and roll each into a 1-inch ball.
  7. Arrange dough balls evenly spaced on a parchment-lined baking sheet.
  8. Bake at 360°F (180°C) for 10-12 minutes until pale and set.
  9. Cool cookies until manageable by hand.
  10. While warm, hollow out the center of each cookie with a small spoon or knife; reserve scooped crumbs.
  11. Mix 4-5 tablespoons apricot jam with 1 teaspoon rum extract or 1 tablespoon dark rum, 1 tablespoon cocoa powder, and reserved cookie crumbs.
  12. Add softened butter teaspoon by teaspoon to the mixture as needed to bind the filling.
  13. Fill each hollowed cookie with the jam mixture, then press a second cookie on top to make a sandwich.
  14. Gently shape each sandwich to resemble a peach.
  15. Bring 1/2 cup water to a boil, stir in red food coloring and half the vanilla sugar packet; separately bring another 1/2 cup water to a boil with yellow food coloring and remaining vanilla sugar packet.
  16. Using a brush, paint one side of each cookie with the red mixture, the other side with yellow mixture, blending colors where they meet.
  17. Mix equal parts granulated sugar and vanilla sugar in a shallow bowl.
  18. While glaze is still slightly wet, roll or dip each cookie in the sugar mixture to coat.

Notes

Use rum extract for a kid-friendly version; substitute with dark rum for adult flavor but adjust butter accordingly., Apply food coloring in several light coats for a vibrant finish., Make one test cookie to perfect coloring and coating techniques., Ensure dough balls are about 1 inch for even baking., Hollow centers while cookies are warm to avoid cracking., If filling is too dry or crumbly, add softened butter to bind., Variations include using different jams (peach, plum, raspberry), adding chopped nuts (walnuts, almonds), or dipping cookies in melted chocolate., Cookies can be stored at room temperature for up to 3 days; refrigerate if filling contains alcohol or butter (5-7 days)., Freeze cookies for up to 2 months; thaw overnight in refrigerator before serving.

Nutrition

Find it online: https://gingerbaking.com/breskvice-recept-croatian-peach-cookies/