Instructions: Preheat oven to 325 degrees. Butter 2 heavy large nonstick cookie sheets.

Stir first 4 ingredients with pinch of salt in heavy small saucepan over medium-low heat until sugar dissolves, about 3 minutes; do not boil. Remove from heat. Stir in flour and 1 teaspoon brandy. Working quickly, spoon mixture by tablespoonfuls onto prepared cookie sheets, spacing 4 inches apart. Immediately spread each into 2-1/2-inch round using back of spoon.

Bake until bubbles form and pop and edges begin to darken, about 12 minutes.

Cool cookies on sheets until firm enough to mold, about 2 minutes.

Loosen edges of cookies with metal spatula. Wrap each cookie around 1-inch-thick broom handle or long wooden dowel. (If cookies become too firm to mold, return briefly to oven to soften.) Cool completely. Slide cookies off handle.

Mix peaches with 3 tablespoons sugar and 1-1/2 tablespoons brandy in small bowl.

Whip cream to soft peaks. Spoon cream into pastry bag fitted with star tip. Gently stuff peaches into cookies. Pipe cream into cookies. Pie rosette of cream at each end of cookie.

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