Peach Cookies

Instructions

1. Preheat oven to 350 degrees
2. Using an electric mixer, beat together the egg and sugar until pale, about 2 minutes.
3. Add in the oil, milk and peach extract and mix again until well combined
4. Now add the flour and sprinkle the salt and baking powder over top. Mix again until just combined
5. Fold in the 2 tablespoons of peach schnapps
6. Let the dough chill in the fridge for 15 minutes. Roll into about 1-inch balls and arrange on a parchment lined baking sheet
7. Bake for 12-15 minutes until they don't appear wet and the bottoms are browned.
8. Let the cookies cool before carefully cutting a hole about halfway into the bottom of each one, as if making room for the peach pit
9. Dye some marshmallow fluff with red coloring and spoon a little into the middle of each cookie, being careful not to fill the cavities entirely. Sandwich 2 together with a tiny bit more fluff around the bottoms where the flat parts meet to glue them together.
10. Once all the cookies are sandwiched, put your superfine sugar in one small bowl, and divide the schnapps between 2 more. Color one red with the red coloring and do the same with yellow in the other.
11. Holding a cookie by one side, dip it most of the way into the red coloring mixture for a second or 2. Dip the other side into the yellow and then give it a quick dip into the red as well for a more subtle and realistic effect. Roll the cookies in the sugar before setting aside. Repeat for all the cookies
12. Stick a mint spring or leaf and a whole clove into the seam of the cookies to recreate the stems and leaves. I usually only do this for a few of the cookies to be more realistic, since some peaches would have lost theirs.