ITALIAN PEACH WEDDING COOKIES

Italian Peach Wedding Cookies image

Provided by Gerri Frank

Categories Cookies

Time 1h45m

Number Of Ingredients 12

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4 eggs beaten
1 c oil
3 Tbsp baking powder
1 c sugar
4 c flour
1 jar(s) maraschino cherries
2 can(s) cream cheese frosting
1 c sweet vermouth
1 tsp red food coloring drops
sugar for rolling cookies in
1 can(s) green food coloring (push lever to make leaves and stems)
white and pink cupcake paper cups

Steps:

1. Beat the eggs; add the oil, baking powder, cup of sugar and flour. Mix well then refrigerate overnight. Roll into balls a bit smaller than a walnut. Bake 15-18 minutes on ungreased cookie sheet. When cookies have cooled a little bit, scoop out a small hole in the middle of the flat side of the cookie (large enough to hold a cherry) while handling very gentle. Then finish cooling. Fill the hole and spread a little frosting on the flat side of the cookie with cream cheese frosting and then insert the cherry in the whole. Place another flat side of cookie ontop of the filled one. Use your finger to smooth the frosting all the way around where the two cookies are joined together. This will help keep the cookies from absorbing too much liquid when dipped in it. Mix vermouth and food coloring together. Dip cookies quickly. Roll in sugar and let sit for 10 minutes. Shake off excess sugar and then roll in sugar again. Use a squeeze tube or can of green frosting to add the stem and leaf. Place each into their own cupcake paper cup. Beautiful! Looks like a PERFECT PEACH with a surprise in the middle! Tip: Try to match up two cookies that are similar in size after baking before joining them together for more perfect looking peaches. I have even frozen these with good results. Just make sure you put a label on them if there is the possibility of a recovering alcoholic is amoung those being treated to these beautiful cookies.