Instructions
Step 1 Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2 In a large bowl, cream together butter and sugar until light and fluffy.
Step 3 Add eggs one at a time, mixing well after each addition, then stir in milk, vanilla extract, and lemon zest.
Step 4 In another bowl, combine flour and baking powder, then gradually add to the wet ingredients to form a soft dough.
Step 5 Shape small balls of dough and place them on the prepared baking sheet.
Step 6 Bake for 12–15 minutes until lightly golden on the bottom, then let cool completely.
Step 7 Hollow out a small portion from the flat side of each cookie and fill with pastry cream mixed with jam.
Step 8 Press two cookies together to form a peach shape.
Step 9 Mix milk with red food coloring, lightly dip each cookie, then roll in sugar to coat.
Step 10 Decorate with mint leaves and allow to set before serving.
Storage and Reheating Tips
Store cookies in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for best flavor and texture. These cookies are best enjoyed fresh and are not ideal for freezing due to the filling.
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