1 c Finely chopped dried peaches

3/4 c Water

1/2 c Sugar

1/2 ts Ground nutmeg

1/2 c Margarine or butter;

-softened 1/4 c Shortening

1 c Sugar

2 Eggs

1 ts Vanilla

2 1/2 c All-purpose flour*

1 ts Baking powder

1/4 ts Salt

*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. -----