Chop the cold butter with a knife, then mix with flour, powdered sugar, yolk and a pinch of salt. Then add sour cream and quickly knead smooth dough. Wrap the finished dough in cling film and refrigerate for 30 minutes.
Roll out the dough 2 mm thick. Cut flowers with a mold and fold them into cupcake molds to beat the sides. Put a few peas of dried peas on the dough so that the dough does not swell when baking. Bake cookies until golden brown at 180-200 degrees, about 15-20 minutes.
Pour gelatin over apple juice and let it swell. Peel and peel with a blender in mashed potatoes. Mash raspberries with a fork, mix with peaches and sugar. Bring the jam to a boil, remove from heat and add pre-melted gelatin in a water bath. Cool a little.
Fill the finished cookies with fruit jam.
Raspberry cookies are ready, let the filling completely harden.