1/2 cup margarine
1/2 cup brown sugar
2 eggs
1/4 cup peach preserves
1 1/3 cups chopped peaches
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 1/2 teaspoons brown sugar
1 egg
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the margarine, brown sugar and brown sugar until smooth. Beat in the eggs one at a time, then mix in peach preserves, peaches, vanilla and flour. Mix in baking powder, baking soda and baking powder. Mix into the creamed mixture. Gradually beat in the vanilla and brown sugar gradually. Drop by rounded spoonfuls onto the ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until edges are golden. Cool on baking sheet for about 10 minutes, then remove from cookie sheet to wire rack. Cool completely. Roll cookies in whipped cream. Remove wrappers from brownies. Slide lined onto the lined cookie sheet. Allow cookies to cool completely before cutting into squares.
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