Cream the butter until soft, then gradually mix in sugar and salt.

Add eggs one at a time, mixing well after each addition.

Sift the cake flour and mix it into the batter until combined.

Scoop dough into small balls (about 20g each) and place on a baking sheet.

Bake at 180°C for 15–20 minutes until lightly golden.

Press the back of the cookies with a piping tip to create an indentation.

Scoop out the center of the cookies with a spoon and let them cool.

Whip the cream until stiff peaks form and mix with finely chopped peach.

Fill the hollowed cookies with the peach cream mixture.

Pair two cookies together to form a peach shape.

Prepare two bowls of water with pink and yellow food coloring.

Dip the cookies halfway into each color and roll them in sugar.