Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a mixing bowl, beat large eggs and sugar until pale and fluffy.

Add melted and cooled butter, milk (or sour cream), and vanilla.

Sift in flour, baking powder, and salt. Mix until a smooth, soft dough forms.

Roll dough into small balls (about 1 inch in diameter or 30 grams) and place on the baking sheet, spaced apart.

Bake for 10–12 minutes, or until lightly golden and set. Let cool completely.

Once cool, gently hollow out the flat side of each half with a spoon or small knife to make space for the filling.

In a bowl, mix the Dulce de Leche, chopped pecans, and cookie crumbs. Stir until thick and spreadable. Add more crumbs if needed to adjust consistency.

Assemble the “Peaches”:

Fill each hollowed half with about 1 tsp of filling. Gently press two halves together to form a round “peach.”

Dip entire cookie in carrot juice. Then using pastry brush apply beet juice in stripe patter to create a peachy gradient.

Roll the entire cookie in granulated sugar to coat.

Let dry for 30 minutes on a wire rack before serving or packaging.