You can make the big, buttery cookies and the brandy-anise poached peaches a day in advance.

1 lb. butter, softened
2 1/4 cups sugar
2 eggs
1 tsp. vanilla
4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
12 cups water
3 cups sugar
3/4 cup cider vinegar
Three 3-inch cinnamon sticks
8 whole cloves
4 star anise
2 bay leaves
3/4 cup brandy
6 large fresh ripe peaches
2 cups heavy cream, whipped
1 cup purchased raspberry sauce
Mint sprigs (optional)

1. Beat butter and sugar in a very large bowl with an electric mixer on medium to high speed (this is called creaming the butter and sugar). Beat until pale yellow in color and light and fluffy. Add eggs, 1 at a time, scraping bowl each time you add an egg. Add the vanilla and continue beating.

2. Meanwhile, sift together the flour, baking powder, and salt. Add the dry ingredients to the egg-butter mixture 1 cup at a time, mixing at very slow speed, scraping bowl between each cup of dry ingredients. Mix until just incorporated. This cookie batter may be made 3 days in advance and kept chilled, covered, in the refrigerator.

3. Using a #40 scoop or a rounded measuring tablespoon, drop dough onto ungreased cookie sheets, leaving 2 inches between each mound of cookie dough. Bake in a 375° oven for 12 to 14 minutes or until edges are golden brown. Transfer cookies to wire racks; cool.

4. For the poached peaches, in an 8-quart pot combine water, 3 cups sugar, vinegar, cinnamon sticks, cloves, star anise, bay leaves, and brandy. Bring to a boil and reduce heat. Boil gently, uncovered, for 20 minutes. Add peaches to liquid and cook for 15 minutes. Remove peaches with a slotted spoon and place in an ice bath (bowl full of half water, half ice). Continue to let liquid boil gently until reduced by a third (about 1 hour). You should have about 8 cups liquid.

5. After peaches have cooled, remove from ice bath and peel. Remove reduced poaching liquid from heat; transfer to a very large ceramic or glass bowl. Place peeled peaches in liquid and chill at least 2 hours or until completely cool. This may be done up to a day in advance.

6. To assemble, remove peaches from poaching liquid and section into quarters, removing the pits. Strain poaching liquid; discard solids. To assemble, start with 1 cookie on bottom. Pour a little of the poaching liquid over the cookie; spoon a generous amount of whipped cream atop the cookie. Top with 2 peach quarters; repeat layers once. Finish with a little of the poaching liquid, raspberry sauce and, if desired, a mint sprig. Repeat to make 6 stacks. Store any remaining cookies in a covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Cover and chill the remaining poaching liquid up to 1 week. Makes 6 servings plus additional cookies.

Tip: Toss extra poaching liquid with cut-up fruit.