Nutrition

Ingredients

• 1 cup butter, softened
• 1 cup confectioners' sugar
• 2 large eggs, room temperature
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon peach schnapps liqueur
• 1/3 cup sour cream
• 3-2/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• FILLING:
• 1/2 cup peach preserves
• 1 tablespoon peach schnapps liqueur
• DECORATION:
• 2/3 cup peach schnapps liqueur
• Red and yellow food coloring
• Sugar for coating
• Green candy leaves, or plastic leaves, optional

Instructions

1. 1 Preheat the oven to 350°F. In a large bowl, cream the butter and confectioners' sugar until light and fluffy. Beat in the eggs, lemon zest and vanilla. Add the sour cream and peach schnapps. In another bowl, whisk the flour, baking powder and salt. Gradually beat the flour mixture into the creamed mixture.
2. 2 With lightly greased hands, roll the dough into 3/4-inch balls. Place each ball 2 inches apart on ungreased baking sheets and flatten slightly.
3. 3 Bake the cookies for 13 to 15 minutes or until firm. Remove to wire racks.
4. 4 While the cookies are warm, use a sharp knife and small spoon to cut and scoop out about 1/2 teaspoon of crumbs from the bottom of each cookie. Set the crumbs (about 1-1/2 cups) aside for filling. Cool the cookies completely. In a small bowl, combine the peach preserves and 1 tablespoon of peach schnapps, and stir in the reserved crumbs.
5. 5 Spoon the filling into two cookies. Spread a thin layer of filling on the cookie bottoms and press them together to form a peach. Repeat with the remaining cookies and filling.
6. 6 To decorate, divide 2/3 cup of peach schnapps into two small bowls. Add red food coloring to one bowl and yellow food coloring to the other. Place sugar into a third dish. Dip half of each cookie sandwich into the yellow mixture, then dip the other half into the red mixture. Immediately roll in sugar. Decorate with a green leaf. Repeat with the remaining cookies.

Original Source

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