• Preheat oven to 350F (180C). Line two baking sheets with parchment paper and set aside.

Prepare the cookie dough.

• In a large bowl, mix butter, sugar, and lemon zest until creamy. Add the egg and mix until well combined. Mix in the vanilla extract and sour cream.
• In a medium bowl whisk together flour, baking powder and salt.
• With the mixer on low incorporate the flour mixture into the butter mixture.
• Grease your hands with softened butter or oil. Scoop about 1 tbsp (15g) of dough and shape into balls. Place the balls on the prepared baking sheets.
• Flatten the balls slightly .
• Bake for 13-15 minutes until bottoms are lightly golden brown. Remove from the oven and let cool completely.
• When the cookies are cooled, use a small, sharp knife to remove the cookie center crumb and place it in a bowl, as it will be used for the filling.

Prepare the filling.

• Break the reserved cookie centers into crumbs.  Add peach jam and ground pecans or walnuts over the reserved cookie crumbs and stir to combine.
• Place the filling into a piping bag fitted with a plain tip (I’ve used a 9 mm tip).
• Fill the cookies and match two cookies together.

Decorate the cookies.

• Add about 1/3 cup (80ml) of peach liqueur to a small bowl. Add yellow food coloring. Add another 1/3 cup (80ml) peach liqueur to another bowl and add red food coloring. In another bowl, add a bit of fine sugar.
• Dip half of each sandwiched cookie into the yellow liqueur, then into the red liqueur. Let it drain briefly, then roll in sugar to coat evenly.
• Place the peach cookies onto a serving platter and decorate with green leaves if desired. Enjoy!