Peach Cookies

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 degrees F 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: 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: 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: Place gelatin 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 gelatin powder to add the peach color and additional flavor. Insert a peach leaf into the top of each cookie. Cookies may be frozen if wrapped well.