Author/Submitted by: Betty Crocker's Cookbook
finely chopped dried peaches
margarine or butter,
*If using self-rising flour,
baking powder and salt.
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
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.