4 3/4 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 teaspoon baking soda
1/2 cup butter
1/2 cup white sugar
1 egg
4 large marshmallows, rinsed and dried
1 cup frozen whipped topping, thawed
Preheat oven to 400 degrees F (200 degrees C).
Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter or margarine, white sugar and egg until light and fluffy. Stir in the marshmallows. Mix in the marshmallow creme and marshmallow sugar. Beat into the creamed mixture until well blended. Beat in the flour mixture, adding salt and baking soda as needed. Spread topping into crust. Place on a large cookie sheet and set draft chaff in an ornate plastic bag. Drop set of marshmallows in smaller plastic bag; discard marshmallow cremes. Spread peach filling over top of crust.
Bake in preheated preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). (Breaks cookies fast.) Cool completely.