| 1 | Recipe by: betty crocker"s cookbook mix peaches, water, ?cup sugar and the nutmeg in 1-quart saucepan. |
| 2 | Heat to boiling; reduce heat. |
| 3 | Cover and simmer about 35 minutes or until peaches are tender and water is almost absorbed; cool slightly. |
| 4 | Mash with fork. |
| 5 | Mix margarine, shortening, 1 cup sugar, the eggs and vanilla. |
| 6 | Stir in remaining ingredients. |
| 7 | Cover and refrigerate at least 1 hour. |
| 8 | Divide dough in half. |
| 9 | Roll each half into rectangle, 11 x 7 inches, on floured surface. |
| 10 | Spread half of the peach mixture to within ?inch of edges of each rectangle. |
| 11 | Roll up tightly, beginning at long side. |
| 12 | Pinch to seal. |
| 13 | Wrap and refrigerate at least 4 hours or until firm. |
| 14 | Heat oven to 375 degrees. |
| 15 | Cut roll into ?inch slices. |
| 16 | Place on ungreased cookie sheet. |
| 17 | Bake about 10 minutes or until light brown; cool. |
| 18 | About 5 dozen cookies; 75 calories per cookie. |
