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Peach Cookies II Recipe


3 tablespoons margarine, softened

1/2 cup packed light brown sugar

1 teaspoon vanilla extract

1 teaspoon peach preserves

2 teaspoons orange juice

1 pound fresh peaches, peeled and sliced

1 1/2 cups vegetable oil for frying

1 cup white sugar for decoration


Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium saucepan, combine 3 tablespoons margarine, brown sugar, 1 teaspoon vanilla extract and peach preserves. Stir together the orange juice, oil and peaches. Bring mixture to a boil and remove from heat. In a small bowl, stir together peaches, vegetable oil and sugar. Mix peaches into peach mixture. Roll the peach mixture into walnut sized cookie shapes and roll the shapes into golf balls or tennis balls.

Fry peach cookies individually in the prepared 9 x 13 inch baking pans, coating well. Fry on hours, 6 to 8 minutes per side. Drain on paper towels.