These are pretty time-consuming, but well worth it.
Austrian Peach Cookie (Kim) Cookie rounds hollowed out and filled with a delicious fruity filling and looks like a miniature peach. Makes 30 cookies

1 cup white sugar
3/4 cup vegetable oil
1/2 cup milk
2 eggs
3/4 teaspoon baking powder
1/2 teaspoon vanilla extract
3 2/3 cups all-purpose flour
1 cup peach or apricot preserves
1/2 cup chopped almonds
3 ounces cream cheese (softened)
2 tablespoons instant tea powder
2 1/2 tablespoons peach, apricot or regular brandy
3/4 teaspoon ground cinnamon
red and orange sugar
1 Preheat oven to 325 degrees F (170 degrees C).
2 Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. Blend in enough flour to form a soft dough.
3 Roll into walnut size balls. Place on ungreased cookie sheets
4 Bake for 15-20 minutes. Cookies will be pale. Remove to rack to cool.
5 Hollow out cookie center. Reserve crumbs. Combine 2 cups crumbs, preserves, almonds, cream cheese, instant tea powder, brandy and cinnamon. Mix to blend.
6 Fill cookies with crumb mixture. Press 2 cookies together to form peach.
7 Brush lightly with brandy or water and dip one spot in the red sugar for blush and roll entire cookie in orange sugar. Top with a icing leaf or purchase the plastic peach leaves.