Ingredients
2 large eggs1 cup sugar3/4 cup canola oil1/2 cup 2% milk1/2 teaspoon vanilla extract4 cups all-purpose flour3/4 teaspoon baking powderFILLING:1 cup peach or apricot preserves1/2 cup finely chopped pecans3 ounces cream cheese, softened2 tablespoons unsweetened instant tea3/4 teaspoon ground cinnamonCOATING:2 packages (3 ounces each) lemon gelatin2 packages (3 ounces each) peach or orange gelatin2 packages (3 ounces each) strawberry gelatin1/2 cup sugarMint leaves and additional apricot preserves
Preparation
In a large bowl, beat the eggs, sugar, oil, milk and vanilla until blended. Combine flour and baking powder; gradually beat into egg mixture.
Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 325° for 13-15 minutes or until firm. Remove to wire racks.
While cookies are warm, use a sharp knife and small spoon to cut and scoop out about 1/2 teaspoon crumbs from the bottom of each cookie; set crumbs aside (about 1-1/2 cups) for filling. Cool cookies completely.
In a small bowl, combine the filling ingredients; stir in reserved crumbs. Spoon into two cookies; spread a thin amount of filling on cookie bottoms and press together to form a peach. Repeat with remaining cookies and filling.
In a shallow bowl, combine one package each of lemon and orange gelatin powder. Place one package of strawberry gelatin powder in another bowl. Place sugar in a third bowl.
Working with one cookie at a time, spritz cookie with water. Dip in lemon gelatin mixture, then in strawberry gelatin and then in sugar; spritz with additional water and add more gelatin as needed to create desired peach blush effect. Place on a wire rack to dry for 1 hour.
Repeat with remaining cookies and packages of gelatin. Attach mint leaves to the top of each cookie with additional preserves. Store in the refrigerator.
