2 c. sugar
1 1/2 c. vegetable oil
1 c. milk
4 eggs
1 1/2 tsp. baking powder
1 tsp. vanilla
7 to 8 c. flour
Apricot Filling
Red and Yellow-Orange Sugars

In large bowl, combine sugar, oil, milk, eggs, baking powder and vanilla. Blend in enough flour to form a soft dough. Roll into walnut size balls and bake on ungreased cookie sheets in 325 degree oven 15 to 20 minutes (cookies will be pale). Cool completely. Scrape out cookies by gently rotating tip of sharp knife against flat side of cookie, leaving shell and reserving crumbs.

Fill cookies with apricot filling. Press two cookies together to form a "peach". Brush lightly with additional brandy or water and immediately dip one 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 green gumdrop "leaf" into the stem of each peach. Makes 2 1/2 dozen.

APRICOT FILLING:

4 c. reserved cookie crumbs
2 c. peach or apricot preserves
1 c. chopped walnuts
1 (8 oz.) pkg. cream cheese, softened
4 tsp. instant tea
6 tbsp. peach, apricot or plain brandy
1 1/2 tsp. ground cinnamon

In medium bowl combine reserved crumbs, preserves, walnuts, cream cheese, instant tea powder, brandy and cinnamon.

RED AND YELLOW-ORANGE SUGARS:

2 c. sugar
Red food coloring
Yellow food coloring

To make red sugar: Blend 2/3 cup sugar with a few drops of red food coloring. To make yellow-orange sugar: Blend 1 1/3 cups sugar with 4-6 drops red food coloring and enough yellow food coloring to make a peach color.