Italian Peach Cookies

For the Cookies

Preheat to 350 degrees F. Line cookie sheet with parchment paper.

In a large bowl combine sugar, milk, butter, peach schnapps, peach nectar, baking powder, salt, and eggs.

Gradually stir in flour stirring until just combined.

Spray hands with nonstick cooking spray. Scoop dough using a 1 tablespoon cookie scoop and roll into balls. Bake for 14-15 minutes or until the bottoms are golden and the tops are just set.

Cool for 2-3 minutes. While still warm, use a sharp paring knife to cut a 1 inch divot into the flat side of each cookie. Cool completely.

For the Frosting

In a large bowl mix butter, vanilla and salt until light and fluffy. Gradually add powdered sugar a little at a time until you reach your desired consistency. Fold in peach preserves.

Spread a small amount of the buttercream into each hollowed out hole. Then spread a thin layer on the bottom of each cookie and sandwich them together.

Assembly

In a medium bowl combine nectar and vanilla extract. Divide in half adding red food coloring to one and yellow to the other bowl. Place sugar in another bowl beside them.

Paint one side of the cookie with the red nectar and one with the yellow. Roll in sugar and coat. Cover with plastic and refrigerate 8 hours and up to overnight.

Just before serving, garnish each cookie with a mint or basil leaf if desired.