Ingredients
1½cupsall-purpose flour
1¾tspbaking powder
¼tspsalt
10½tbspbutter,softened
⅓cupgranulated sugar
¼cuplight-brown sugar,packed
1large egg
2tbspsour cream
¾tspvanilla extract
peach jam,or preserves
6tbspmilk,divided
food coloring,red and yellow
½cupgranulated sugar
fresh mint leaves,for garnish, optional
Preparation
Preheat the oven to 375 degrees F.
In a mixing bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, cream together the butter, granulated sugar and light-brown sugar on medium-low speed for 1 minute until well blended.
Mix in the egg and vanilla. Add the sour cream and mix until blended.
With the mixer on low speed, slowly add in the dry ingredients and mix just until incorporated.
Scoop the dough out 1 even tablespoon at a time, and with buttered hands, roll dough into a ball.
Place the balls on the cookie sheet.
Bake in the oven for 14 to 15 minutes until the bottoms are lightly golden brown.
Transfer the cookies to a wire rack to cool.
Allow the cookies to cool completely, then spread about 1 teaspoon of peach jam evenly across the bottom of one cookie.
Gently press another cookie over the jam layer to sandwich them together.
Repeat this process with remaining cookies.
Pour 3 tablespoons of milk into two small bowls.
Tint one bowl of milk with red food coloring until it reaches a vibrant pink, then tint the other bowl of milk with yellow food coloring until its reaches a vibrant yellow.
Take a paint brush, then dip it into the yellow tinted milk then paint randomly across both cookies, leaving some areas unpainted.
Dip the paintbrush into the red tinted milk, then paint randomly across unpainted areas and blend slightly.
Immediately after painting, dip and coat the entire cookie in sugar.
Insert 1 to 2 fresh mint leaves into the side of each cookie, if desired.
Serve, and enjoy!
