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1
Preheat oven to 350.
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2
COOKIE:.
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Mix eggs, oil and sugar with electric mixer.
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On low add flour and baking powder and blend well to make a sticky dough but still enough to handle.
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Just make sure that it is not too dry so that it becomes brittle after baking because it will harden quite a bit while cooling.
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Eyeball the dough if you need to add flour by all means do so just use a light hand.
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Let dough rest at room temp for 10 minutes.
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Roll the dough into balls the size of a rounded teaspoon.
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Try to roll the balls all the same size because you will need to sandwich them together.
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10
I make golf ball sizes because I like a two bite cookie.
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Bake on a lightly greased cookie sheet for 15-20 minutes, or until lightly browned.
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Careful not to overbake.
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Remove cookie sheet from the oven when done.
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14
Use a metal spatula to remove cookies from sheet and onto a wire rack to cool.
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15
FILLING:.
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Combine peach preserves, amaretto liqueur and water with a wooden spoon.
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When cookies are cool, use a pairing knife to scoop out the undersides (flat sides) just slightly to make a pocket and careful not to break the cookie.
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18
Crumble the scooped bits into fine crumbs and add this to the filling mixture.
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Match pairs of cookies that fit well together.
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20
Fill matching pairs of cookies with filling, letting it seep out the seam slightly.
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Press flat ends together to form a circular ball (doesn't have to be exactly perfect - THINK OF PEACHES) Using your fingers rub extra filling in a thin layer around each peach.
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22
While still moist, roll in powdered Jello-o.
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Then roll in plain granulated sugar as a finish coat.
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Store in a cool place.
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25
Add a small piece of stick pretzel to top for stem and you can also add a green leaf (mint, or anything just for decoration).
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There, now you've made Peaches.
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27
If you want to get even fancier: Dip half of your cookie in peach Jell-o and then the other half in cherry Jell-o then in your sugar.
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This will give it the nice peachy color and the red color of natural peaches.
