Raspberry shortcrust pastry cookies

Unusually bright and vitamin-rich shortbread biscuits with fruit filling are easy to prepare at home in a short time. Raspberry cookies with peach are a colorful delight, a luxurious and sophisticated dessert, which brings absolute happiness to everyone who tries this dessert.

Among sweet pastries, it is believed that shortbread cookies are not whimsical in preparation. The shortbread cookie recipe is so simple that anyone can cook it in a hurry.

Shortbread with raspberry and peach filling

Chilled butter must be divided into pieces from the beginning, and then chopped together with flour, icing sugar, cream, egg yolk and salt on the work surface. Quickly knead a loose, but equally smooth dough. Then wrap the shortcrust pastry in polyethylene and transfer to the freezer for 30 minutes.

Once the dough has hardened, roll it out to a thickness of 2 mm. Next, using a special mold, cut out the blanks in the form of flowers from the rolled dough and place them in a standard form for baking muffins. Be sure to put something on the surface of each dough as oppression so that the dough does not swell, for example, some dry peas. Transfer the form of shortbread cookies to the oven preheated to 180 degrees and bake for 20 minutes, until the cookies are lightly browned.

In the meantime, while the base is baking, let's start preparing the filling for the cookies. It is necessary to peel the peaches, remove the seeds and beat them with a blender together with the raspberries in puree. Then add sugar, stir and put on fire. Bring the fruit and berry mousse to a light boil and remove from heat.

In a separate bowl, knead the gelatin with apple juice, then pour over the hot fruit and berry mass, while stirring until the gelatin is completely dissolved.

The jelly filling must be slightly cooled and then poured into a pastry bag. Without filling, pour the filling into the cookies and wait until the jelly hardens.