In a large bowl, whisk together the eggs and sugar until pale and slightly thickened.

Stir in the softened butter, then add the sour cream, mayonnaise, and baking soda diluted in lemon juice; whisk gently until combined.

Stir together the baking powder and flour, then add that to the wet mixture. Knead until the dough feels like soft playdough.

Preheat the oven to 350°F (175°C). Roll the dough into heaping teaspoon-sized balls and place them on a baking sheet lined with parchment paper.

Bake for 15 minutes until set and just beginning to color.

While still warm, carve out the bottom centers of each cookie to create a hollow for the filling.

Beat together the softened butter and cream cheese until smooth.

Mix in the dulce de leche and apricot jam until well combined.

Fold in the cool whip until the filling is light and fluffy, about a minute.

Fill each hollowed-out cookie and join two halves together to form a peach-shaped sandwich.

Chill the filled cookies for at least 2 hours, or until firm enough to handle for decorating.

Dilute 1/2 cup of milk with each dye color. Dip one cookie half into the orange dye and the other half into the red dye.

Dredge each cookie in sugar to give them a sparkling, crystalized peel. For extra sparkle, dredge twice.

Refrigerate before serving.