I don't know if these are considered Italian cookies, they can be filled
with either a cream or almond/peach filling: Jan


Peach Cookies

For the cookie:

1 cup granulated sugar
3/4 cup vegetable oil
1/2 cup whole milk
2 large eggs
3/4 teaspoon baking powder
1 teaspoon vanilla extract or 2 drops of peach oil
3 1/2 - 4 cups all-purpose flour

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 325º 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

1 cup peach preserves
1/2 cup ground almonds
1 teaspoons peach brandy (peach schnapps' works well also)

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

1 cup Crisco shortening
1 cup unsalted butter, softened to room temperature
4 cups powdered sugar, sifted
2 teaspoons vanilla extract or 1-2 drops peach oil
12 Tablespoons marshmallow cream

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

1 3 ounce package peach flavored Jell-O
Red decorators sugar
About 2-3 Tablespoons peach brandy
Plastic peach leaves (can be found at any craft store that has cake
decorating
supplies) or use mint leaves

Place Jell-O 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 Jell-O powder to
add the peach color and additional flavor. Insert a peach leaf into the
top of each cookie. Makes about 3 1/2 dozen cookies and may be frozen if
wrapped well.


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