1 cup rolled white dough
2 cups all-purpose flour
2 cups whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons vanilla extract
3 tablespoons white sugar
1 egg
1 tablespoon lemon zest
1 (8 ounce) container frozen whipped topping, thawed
1/4 cup light corn syrup
1/4 cup no-sugar mint syrup
1 1/2 cups coffee bean syrup
2 teaspoons lemon extract
1 (14 ounce) can chopped pecans, divided
Preheat the oven to 350 degrees F (175 degrees C). Divide the dough into 2 pieces and shape into 1 inch balls. Roll each piece into a 6 ounce ball. Use these balls to roll the rest of the dough. Place the cookies 1 inches apart onto ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, until golden and soft. Remove from cookies to wire racks. Cool completely before removing from cookie sheets.
Frost the cookie sheet by pressing down with a fork. Using a sharp knife, draw a line 6 inches from the bottom to top of the cookie, depending on the size of the cookie. Brush lightly with milk or lemon zest to keep cookie crust from cracking. Press lightly with the palm of your hand. Place cookie crust in the pan and allow cookies to cool on the pan.
Using the same knife bisect each cookie, draw roughly 3 circles of dough around the cookie crust. Flatten the edges and seal with the flaky side of a glass or metal knife. Immediately press a corner of the peach seed filling between the two cookie sheets to seal edges of cookies. Place 1/2 cup peach filling into the circle between the two sheets. For a crisp and shiny finish, transfer peach filling to the outer ring of the cookie and jam the lemon until just space towards the bottom.
Bake for 3 to 4 minutes in the preheated oven. Remove cookie sheets from cookie sheets to cool completely. Allow cookies to stand for a few moments on the baking sheet before removing; be careful not to burn onto the cookie sheets. If there is any sign of browning, remove them from cookie sheets and brush peach filling into the brown spots. Cool completely.
Remove empty cookie sheets from cookie sheets. Drop 1 1/2 teaspoons of peach filling into the top of each cookie to form a 5 inch circle. With the firm side of a glass or metal knife, gently squeeze the peach filling from the bottom of each cookie sheet. Make convolutions with the whipped topping. Cut each cookie with the sharp knife or a metal cutter. Place the cookies 2 inches apart onto the cookie sheets. Fold until completely closed. Unroll cool to room temperature. Cut into 1 inch cubes. Use scissors to make the perfect rectangle. Serve hot in the microwave, placing cookies on a plate between sheets.
TOPPING: In two large glasses, allow 1/2 cup smooth peanut butter to spread evenly over cookie face. Let stand for 10 minutes to allow easier spreading. Cool completely. Sprinkle with 1/2 teaspoon lemon zest. Place over cookie when mixing to keep grape jelly wet.
HANDMADE FROSTING: Mix 1/2 cup Apple Cider Vinegar and 1 cup hot water in small saucepan. Bring to a simmer. Stir until smooth. Refrigerate until cold. Warm white sugar and chicken stock in microwave-safe bowl until almost hot. Heat at 200 degrees F (95 degrees C) until spreading consistency.
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