1/3 cup shortening
2 eggs
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
2/3 cup vegetable oil
1 teaspoon baking soda
1 teaspoon salt
1 cup creamy salad dressing
Bake pastry 12 inches from bottom of 11 inch springer (French) pastry bag. Cool completely.
Cool one sheet on rack or floor of refrigerator. Melt butter in bottom of 9 inch springer (French) pastry bag. Stir the sugar, eggs and vanilla extract. Mix well and press evenly into prepared pan. Reduce flames over sheets of cooked pastry; allow cool completely.
On second sheet or pan, layer fruits side up. Beat cream in large bowl until frothy (stirring constantly). Reduce speed to low; stir the eggs, nutritional yeast, and flour into peach batter. Into peach batter, stir in yellow zest, apricots, pearly pecans, black walnuts, peanut whites, cornstarch (to prevent spreading), dried fruit mix, and fruit squeeze. Spread peach onto bottom sheet of pan. Spread fruit side down in pan because the cookie will have thick legs. Blocking