Frosting: Cut 1 medium, ripe, peach into small pieces, set aside. Mix 3 oz. softened cream cheese, 1 Tbsp. softened butter, & 1 tsp. vanilla. Beat at low speed on electric mixer until light. Gradually add 2 c. confectioners' sugar, beating until fluffy. Stir in diced peach. Peaches will help loosen to make a good spreading consistency. If necessary, add a small amount of milk to thin or a little more sugar to thicken. Refrigerate before spreading onto cookies.

Cookies: Cut 1 medium, ripe, peach into small pieces. Preheat oven to 350°. Grease baking sheet with butter flavored Crisco, set aside. In medium bowl cream ½ c. butter flavored Crisco, 3 oz. softened cream cheese, & 1 Tbsp. milk at medium speed until blended well. Beat in ¼ c. firmly packed brown sugar, then beat in ½ c. peach preserves. Combine 1¼ c. all purpose flour, 1½ tsp. baking powder, 1½ tsp. cinnamon, & ¼ tsp. salt. Mix into creamed mixture. If desired, stir in ½ c. coarsely chopped pecans or flake coconut. Finally, stir in diced peach. Place 2" apart on greased baking sheet & bake for 14 minutes. Cool on baking sheet 1 minute before removing onto cooling rack. Cool completely before frosting. Yields approx. 1½ dozen 1½" cookies.