Peachy Cookies

  1. In a large bowl, beat the eggs, sugar, oil, milk and vanilla until blended. Combine flour and baking powder; gradually beat into egg mixture.
  2. Roll into 3/4-in. balls. Place 2 in. apart on ungreased
  3. ; flatten slightly. Bake at 325u0b0 for 13-15 minutes or until firm. Remove to wire racks.
  4. While cookies are warm, use a sharp knife and small spoon to cut and scoop out about 1/2 teaspoon crumbs from the bottom of each cookie; set crumbs aside (about 1-1/2 cups) for filling. Cool cookies completely.
  5. In a small bowl, combine the filling ingredients; stir in reserved crumbs. Spoon into two cookies; spread a thin amount of filling on cookie bottoms and press together to form a peach. Repeat with remaining cookies and filling.
  6. In a shallow bowl, combine one package each of lemon and orange gelatin powder. Place one package of strawberry gelatin powder in another bowl. Place sugar in a third bowl.
  7. Working with one cookie at a time, spritz cookie with water. Dip in lemon gelatin mixture, then in strawberry gelatin and then in sugar; spritz with additional water and add more gelatin as needed to create desired peach blush effect. Place on a wire rack to dry for 1 hour.
  8. Repeat with remaining cookies and packages of gelatin. Attach mint leaves to the top of each cookie with additional preserves. Store in the refrigerator.

eggs, sugar, canola oil, milk, vanilla, allpurpose, baking powder, apricot preserves, pecans, cream cheese, unsweetened instant tea, ground cinnamon, lemon gelatin, orange gelatin, strawberry gelatin, sugar, preserves

Taken from www.tasteofhome.com/recipes/peachy-cookies/ (may not work)

Another recipe

Switch theme