2 cups flour
100 g Butter
2 1/2 tbsp Sour cream
1/3 cup Sugar
1/2 tsp. Baking Soda
Dissolved in a couple drops of Lemon Juice
8 oz. can of condensed milk
1 stick butter
1/2 cup Heavy Whipping cream or 1 cup Whip cream
Beat sugar and butter, when fluffy add the sour cream. Separately whip the eggs and then add to the butter mixture. Beat to incorporate. Add the Baking soda paste. Mix well and then add the flour. Divide the dough in half and then let it cool in the fridge for 30-40 minutes. Once cool form 1 1/2 inch balls and bake in a 325 F. 6 cookies at a time for about 10 minutes. After removing the six from the oven, pick up one of the cookies using a towel. With your other hand carve out the middle, coming as close to the edge as possible without breaking it and remove the insides. You should end up with just the shell of the cookie. While shelling the remaining 5 cookies, place more in the oven to bake. Keep doing this until all the cookies are hollow and you have a small bowl filled with their crumbs.
To make the cream, you will need to beat the butter and the condensed milk together until incorporated. Add the whipping cream in a stream and beat until thickened. Then, process the crumbs in a food processor. In a separate bowl mix the crumbs and the cream together. Add the cream until desired consistency and moistness. Always do a taste test.
To assemble, add the cookie mush back into each cookie and and stick 2 halves together. They will slide off of each other, so put them on a high rimmed cookie sheet in sandwich formation until you finish with all of them. Place in the fridge to cool for about 30 minutes. Once hardened, mix a few drops of peach food coloring together with a water. Brush on each cookie and dip into the sugar or sprinkles.