Directions: |
Directions:Mix eggs, sugar, oil and flavoring together; set aside. Mix flour and baking powder together. Combine with wet ingredients. Once mixed cover with plastic wrap and put in the fridge for a few hours. The dough is very sticky. Chilling does help the next step. Make your simple syrup now. Boil the water and sugar together and allow to cool completely in the fridge. Schnapps added later. After you chill take out and use a cookie scoop to scoop out the dough. Each scoop should be cut in half and rolled into a small ball which should be rounded and smooth. I found that slightly wet hands makes this easier. You should get about 40 total cookie halves. Bake in a 350º oven for 8-11 minutes, our gas oven takes 10 minutes. Cookies should be firm to the touch. Allow cookies to cool completely. After cookies are cool, take a paring knife and cut a little well in each cookie half; reserving the crumbs. To make your filling you will need to crumble up the pieces of cookies you cut out and keep ½ cup. Mix the cookie crumbs with your ½ cup of crushed pecans. Add the preserves and schnapps, mix well. Put this mix in a qt sized zip lock bag to make filling cookies easy! Snip the bottom corner off just enough to let the mix out when you squeeze the bag. Fill each cookie half slightly above the top of the well you made. Put 2 halves together and set aside until all are made. Get your simple syrup out of the fridge and add your schnapps, mix until the syrup turns clear. Open your boxes of jell-o and keep the cherry separate. Mix the apricot and peach together, if you can not find apricot use 2 boxes of peach. I take a couple tablespoons of the cherry and mix with the peach and apricot jell-o to give them better color. Dunk each peach in the the syrup then dip one side of the peach into the cherry jell-o to give the peach a blush spot. Then roll completely in the peach/apricot jell-o. Set on mini muffin papers or paper towels to dry, add leaves if you can find them in the cake decorating area of the craft store. I used mint leaves. |
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