Ingredients Jump to Instructions ↓

  1. 1 c Finely chopped dried peaches

  2. 3/4 c Water

  3. 1/2 c Sugar

  4. 1/2 ts Ground nutmeg

  5. 1/2 c Margarine or butter; -softened

  6. 1/4 c Shortening

  7. 1 c Sugar

  8. 2 Eggs

  9. 1 ts Vanilla

  10. 2 1/2 c All-purpose flour*

  11. 1 ts Baking powder

  12. 1/4 ts Salt

Instructions Jump to Ingredients ↑

  1. *if using self-rising flour -- omit Baking powder and salt. Recipe by: Betty Crocker's Cookbook Mix peaches, water, 1/2 cup sugar and the nutmeg in 1-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until peaches are tender and water is almost absorbed; cool slightly. Mash with fork. Mix margarine, shortening, 1 cup sugar, the eggs and vanilla. Stir in remaining ingredients. Cover and refrigerate at least 1 hour. Divide dough in half. Roll each half into rectangle, 11 X 7 inches, on floured surface. Spread half of the peach mixture to within 1/2 inch of edges of each rectangle. Roll up tightly, beginning at long side. Pinch to seal. Wrap and refrigerate at least 4 hours or until firm. Heat oven to 375 degrees. Cut roll into 1/4-inch slices. Place on ungreased cookie sheet. Bake about 10 minutes or until light brown; cool. ABOUT 5 DOZEN COOKIES; 75 CALORIES PER COOKIE. --


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