There's a button link at the bottom to the Fall Marzipan recipe page, so you can see all the other shapes that I make.
PEACH BUTTER COOKIES
1 cup unsalted butter, softened ........................…...1/2 cup sugar
2-1/2 cups flour ......................................................1/2 to 1 tsp vanilla extract
1 TB PEACH gelatin (jello) powder
food Coloring (and little dishes with water) ~ 2 drops red & 1 drop yellow (unless you have neon orange ~ then 2 drops orange with 1 drop yellow ~ may need to add red/yellow to get color you want)
Green decorator icing with leaf tip (squirt type ~ storebought)
Optional: pale orange colored sugar or clear sparkling sugar
Beat butter and sugar in mixer bowl. Then beat in flour, jello powder and vanilla extract. Divide into 3 equal parts and tint as desired for fruit. Refrigerate the dough for about 30 minutes.
Preheat oven to 300. Line baking sheets with parchment paper and set aside.
Mix red & yellow (or orange & yellow) food color into dough. Shape into small balls (about 1/2" to 1" ~ depends how big you want them) and dip one side into orange sugar (if desired). Insert clove blossom in top for stem end and clove top into bottom for blossom end. Take a dull butter knife and "rock" it gently across one side of each peach, so that there's a ridge. ... Dilute food color with water and brush over peaches.
Put on cookie sheets (they don't spread). Bake 20-30 minutes or until set but not brown. Cool on cookie sheet a few minutes before removing to wire rack or paper to cool completely.
Cool before using any decorator icing, although I usually go back with a little more diluted food coloring to add more shading when the cookies are still hot.
After baked, highlight with red & yellow food color, diluted with water.
Makes about 4-5 dozen cookies. They freeze well.