Ingredients
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3/4 cup Unsalted Butter
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1 cup White sugar
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2 Egg
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1 teaspoon Vanilla Extract
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3 3/4 cups All-Purpose Flour
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1 teaspoon Baking powder
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1/2 cup Milk
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1/4 cup Semisweet Chocolate Chips
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2/3 cup Apricot Jam
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1/3 cup Ground Pecans
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2 teaspoons Rum
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1/4 cup Water
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1 cup White sugar
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2 drops Red Food Coloring
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4 drops Yellow Food Coloring
Directions
Steps
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1
Done
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Set the oven's temperature to 325°F, or 165°C. |
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2
Done
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Cream the butter and one cup sugar together in a big bowl until they are creamy. One egg at a time, beat in, and then mix in the vanilla. Mix the powdered sugar and flour together, then add them to the creamed mixture in turns with the milk. Form dough into one-inch balls, then arrange them on an ungreased cookie sheet, one inch apart. |
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3
Done
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Bake in the preheated oven for 15 to 20 minutes, or until the bottoms of the cookies begin to brown. Take off the baking sheets and allow them cool on a wire rack. |
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4
Done
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Using a tiny knife, cut a hole in the flat surface of each cookie once they have cooled completely. Hold onto the crumbs. Melt chocolate chips in a microwave or over simmering water in a heatproof basin. Until smooth, stir often. Melt the chocolate, mix in the apricot jam, ground pecans, rum, and saved crumbs in a medium-sized basin until thoroughly combined. Press two cookies together so that the filled sides are pressed together to make a peach shape. Fill the carved out centers of the cookies with the chocolate mixture. |
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5
Done
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The leftover cup of sugar should be split between two bowls. 1/4 cup should be in one bowl, and 3/4 cup in the other. Using your fingers, blend the red food coloring into the tiny bowl. Use the yellow food coloring to tint the other bowl, then mix in a small amount of red sugar to create a peach hue. To give each cookie a blush, brush them with water, roll them in yellow sugar, and then dip a portion of them into red sugar. For a more realistic look, insert plastic green stems into the top. |
