Ingredients:
1 cup white sugar
3/4 cup vegetable oil
1/2 cup milk
2 eggs
3/4 teaspoon baking powder
1/2 teaspoon vanilla extract
3 2/3 cups gluten-free baking flour
1 cup apricot preserves
1/2 cup chopped almonds
3 ounces softened cream cheese
2 tablespoons instant powdered tea
2 1/2 tablespoons brandy
3/4 teaspoon ground cinnamon
1/2 cup orange decorator sugar
1/4 cup red decorator sugar
Directions:
Preheat oven to 325 degrees F (170 degrees C).
Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. Blend in enough flour to form a soft dough.
Roll into walnut size balls. Place on ungreased cookie sheets
Bake for 15-20 minutes. Cookies will be pale. Place on rack to cool.
Hollow out cookie center. Reserve crumbs. Combine 2 cups crumbs, preserves, almonds, cream cheese, instant tea, brandy and cinnamon. Mix to blend.
Fill cookies with crumb mixture. Press 2 cookies together to form peach.
Brush lightly with brandy or water and dip one spot in the red sugar for blush and roll entire cookie in orange sugar.
Top with a icing leaf or purchase the plastic peach leaves.(optional)

 

Hope you enjoy this recipe. If you did and are interested in more like it, check out my book “Cooking Around The World”