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4 eggs lightly beaten
1 cup oil
1 cup sugar
1 tsp. peach flavoring
4 tsp. baking Powder
4 1/2 cups flour
1-8 oz. philadelphia cream cheese
1/2 cup sugar
1tsp. peach flavoring
1 small container cool whip
Maraschino cherries cut into slices
1/2 cup sweet vermouth
1/2 tsp. red food coloring (optional)
Mix well cookie dough and refrigerate.
After cough is chilled-roll dough into balls the size of walnuts. Bake on lightly greased cookie sheet.
325 degrees for 15 to 18 minutes.
After taking out of oven, with a small sharp knife, scoop out a hole on the flat side of each cookie. Cool.
Mix filling well.
Cut maraschino cherries into slices to resemble seeds
Fill centers with filling and put a piece of cherry in the middle before putting cookies together. Set aside.
Brush or dip each cookie into mixture. (mix the two kinds ofl jello seperately with sugar. After dipping or brushing the liquid on each cookie, roll first in Apricot/sugar for blush effect, then into peach/sugar for the rest of cookie. (This makes the peach fuzz) Put a plastic peach leaf in each cookie. These can be found at your cake and candy supply store.
Makes about 4 dozen
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