1 sm. pkg. instant vanilla pudding mix
1/2 c. water
1/4 c. sweet vermouth
1 tsp. red food coloring
2 eggs
1/2 c. oil
3/4 c. sugar
1/4 c. milk
3 tsp. baking powder
3 1/2 c. flour
Sugar coating
Sm. leaves for garnish

Prepare vanilla pudding according to package directions. Refrigerate. Combine water, vermouth, and food coloring. Set aside.

In mixing bowl, add eggs, oil, sugar, and milk; beat well. Add 3 cups flour sifted with baking powder; beat to blend thoroughly. Turn dough out onto a floured board and work in remaining flour. Roll dough into 1-inch balls and place on greased and floured cookie sheets. Bake at 325 degrees for 15 to 20 minutes until brown.

While warm, cut in half and scoop out centers, leaving a solid shell. Dip the balls, one at a time, in the prepared coloring mixture to tint them. Set on rack to drain. When dry, fill with pudding. Press 2 filled halves together to make a whole "peach." Roll in granulated sugar to coat well. Put a small leaf at top of each peach. Yield: 2 dozen.