1 cup granulated sugar
1 cup boiling water
1/2 cup shortening
2 egg yolks
1/4 cup peach preserves
2 tablespoons lemon zest
1 teaspoon baking soda
3 tablespoons cinnamon
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups peaches, pitted and roughly chopped
Bake for 20 minutes in the 500 degree F (225 degrees C) oven. Cool slightly.
Stir sugar, boiling water, shortening, egg yolks, peach preserves, lemon zest, baking soda and cinnamon into vanilla extract. Mix well. Butterning 8 mini muffin cups or small patties. Place 1 cup filling in bottom of each cup. Spoon filling into prepared cookie cups; press into the filling. Chill overnight.