1 c. sugar
3/4 c. cooking oil
1/2 c. milk
2 eggs
3/4 tsp. baking powder
1 tsp. vanilla
3 1/2 to 4 c. all purpose flour

FILLING:

1 c. peach or apricot preserves
1/2 c. chopped almonds
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. Lipton's instant tea powder
2-3 tbsp. peach, apricot or plain brandy
3/4 tsp. ground cinnamon

Combine all of the above ingredients together for making dough. After dough is made, roll into balls the size of a walnut (roll very smooth and firm) and bake 15-20 minutes in 325 degree oven. Must not get brown. Transfer to wire racks until cool. Hollow out each cookie from flat side, using a small knife. Ungreased baking sheet.

In a medium bowl, combine 2 cups reserved crumbs, preserves, almonds, and cream cheese, instant tea powder, brandy and cinnamon; fill cookies with mixture. Place 2 cookies together to form a "peach". Brush lightly with additional brandy or water and immediately dip on spot in red sugar for blush, then roll entire cookie in yellow-orange sugar for peach color. If desired, insert a piece of cinnamon stick "stem" through a green gumdrop "leaf" into the stem of each peach. Makes about 2 1/2 dozen.

RED SUGAR:

Thoroughly blend 1/3 cup sugar with a few drops of red food coloring.

YELLOW-ORANGE SUGAR:

Thoroughly blend 2/3 cup sugar with 2-3 drops of red food coloring and enough yellow food coloring to make a peach color.

NOTE: I use cherry Jello for the blush of the peach and then roll it in peach or apricot Jello with part lemon Jello mixed in.