Peach Petits Fours

• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1 cup vegetable oil, plus more for the baking sheets
• 1/2 cup milk
• 1 1/2 teaspoons rum
• Grated zest of 1 lemon
• 3 1/2 cups all-purpose flour, or as needed
• 1 1/2 teaspoons baking powder
• 6 ounces semisweet chocolate, chopped into small pieces (about 1 cup)
• 1 cup slivered almonds, toasted and chopped fine
• 4 tablespoons unsalted butter, melted
• 2 tablespoons dark rum
• 2 tablespoons peach schnapps
• 1 cup milk, or as needed
• Strawberry or cherry Jell-O or other brand of flavored gelatin powder
• Lemon Jell-O or other brand of flavored gelatin powder
• Fresh mint leaves

1. Lightly grease two baking sheets with vegetable oil.
2. Preheat the oven to 350 F. Beat the egg and vanilla in a large bowl until foamy.
3. As you continue beating, gradually pour in the sugar, until the mixture is smooth.
4. Beat in the oil, then the milk, rum, and lemon zest.
5. Stir 3 1/2 cups flour and the baking powder together in a separate bowl, add it to the liquids, and stir until you have a smooth dough.
6. If necessary, add enough additional flour to make a smooth but moldable dough.
7. Roll 1 level tablespoonful of the batter into a ball between the palms of your hands and set it on a lightly greased baking sheet.
8. Fill the two prepared baking sheets with the dough balls, leaving about 1 inch between them.
9. Bake until golden and firm to the touch, about 18 minutes.
10. Remove, and set on wire racks just until cool enough to handle.
11. While the cookies are cooling, form and bake the remaining batter.
12. While they are still warm, scoop out and reserve the flat side of each cookie with a small spoon, leaving a hollow shell that will be stuffed with the filling.
13. Be careful not to break through the shell.
14. Mix the chocolate, almonds, butter, rum, schnapps, and the reserved cookie pieces together in a bowl until evenly blended.
15. Spoon the filling into the hollowed-out cookie shells, overstuffing each just a bit.
16. Press the stuffing sides of two cookies together, forming a peach.
17. Repeat with the remaining cookies and filling.
18. Hold each peach between your fingers and dunk for just a second in milk.
19. Place on a wire rack for a minute, until barely damp to the touch.
20. (Until you get the knack, you may want to work with only six or so of the peaches at a time.)
21. Roll the peaches in red, then yellow gelatin powder, to coat them lightly but completely.
22. Return to the wire rack and let dry completely.
23. Garnish the top of each peach with a mint leaf.

egg, vanilla, sugar, vegetable oil, milk, rum, lemon, flour, baking powder, chocolate, slivered almonds, unsalted butter, dark rum, peach schnapps, milk, strawberry, lemon jello, mint

Taken from www.epicurious.com/recipes/food/views/peach-petits-fours-375259 (may not work)