Featured in the past two holiday cookie exchanges - Now you can make them yourself!
- Small Spray Bottle
- Old Table Cloth/Plastic covering
- Piping Bag
- 1 cup Canola or Vegetable Oil
- 1 cup Sugar
- 4 cups Flour
- 3 tsp Baking Powder
- 4 Eggs (Room temperature)
- 1 tsp Vanilla Extract
- 1 pinch Salt
- 2 cans Solo (Cake and Pie) Raspberry Filling (Or you can use apricot if you prefer)
- Dry White Vermouth
- Red Food Coloring
- More Sugar
- Mint Leaves or Green Icing (for making leaves on top)
- Beat eggs with sugar, vanilla and oil.
- Mix dry ingredients together and then add dry ingredients to the egg mixture.
- Refrigerate cookie dough for at least 2 hours or over night.
- Preheat oven to 325°
- Roll balls from the cookie dough. The size should be like a walnut.
- Place balls on an ungreased cookie sheet and bake for 10-15 minutes. (I use my seasoned pizza baking stone which works great.) Do not brown.
- While balls are warm, scoop out the centers. (I use my metal teaspoon to do my scooping.) You can eat the centers or use them as a crumb topping.
- Fill the centers with raspberry filling. (My mom originally used pudding, but they made the cookie too soft. So we switched to the raspberry filling.)
- Place two similar sized cookies (flat sides) together to form your "peaches."
- Fill a small spray bottle with vermouth and red food coloring. Shake bottle.
- Make sure you lay down an old table cloth or plastic to avoid any staining of counters.
- Spray each "peach" with the vermouth and let dry a bit on a cookie rack. You want the peach color, but don't overly saturate your cookies.
- Roll each peach cookie in a shallow bowl of sugar and place in a tissue paper cup.
- If you are serving them right away, you can use mint leaves for the tops.
- If you are not serving them right away, you can use piped green frosting for the tops. Or use the mint leaves right before serving.