Peach Cookies
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 1/2 cup whole milk
- 2 large eggs
- 3/4 teaspoon baking powder
- 1 teaspoon vanilla extract or 2 drops of peach oil
- 3 1/2 – 4 cups all-purpose flour
Combine the sugar, oil, milk, eggs, baking powder and vanilla or peach oil in a large bowl. Blend in enough flour to form a soft dough. Roll the dough into walnut size balls. Bake cookies on a parchment paper lined cookie sheet in a 325� oven for about 15-20 minutes. Cookies will be pale. Place on a wire rack until completely cool. Scrape out the cookie by gently rotating the tip of a sharp knife against the flat side of the cookie, leaving a shell. Reserve crumbs.
- Filling 1
- 1 cup peach preserves
- 1/2 cup ground almonds
- 1 teaspoons peach brandy (peach schnapps' works well also)
Combine 2 cups of the reserved crumbs, preserves, almonds and 1 teaspoon brandy in a small bowl. Blend. Lightly fill the hollowed out side of the cookies with this mixture, press 2 cookies together to form a peach.
- Filling 2
- 1 cup Crisco shortening
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract or 1-2 drops peach oil
- 12 Tablespoons marshmallow cream
Beat all ingredients with mixer until well blended and fluffy (it should look like whipped cream). Place a small amount between two hollowed out cookies to form a peach. There will be leftover filling.
Coating
- 1 3 ounce package peach flavored Jell-O
- Red decorators sugar
- About 2-3 Tablespoons peach brandy
- Plastic peach leaves (can be found at any craft store that has cake
- decorating
- supplies) or use mint leaves
Place Jell-O powder, reserved brandy and colored decorators sugar in a shallow bowl. With a pastry brush, lightly brush some of the brandy over the entire cookie, dip one spot of the cookie into the red decorators sugar for the blush then roll the entire cookie in the Jell-O powder to add the peach color and additional flavor. Insert a peach leaf into the top of each cookie. Makes about 3 1/2 dozen cookies and may be frozen if wrapped well.