These are a great spring/summer cookies which use preserves so you do not have to wait for the peach crop to come in!
1 package vanilla cake mix (18.25 ounces)
1/2 cup vegetable oil, 1/2 cup peach preserves
1 tablespoon lemon zest
Directions: Sift the cake mix and divide into halves. Preheat oven to 350 degrees. Spray cookie sheets. Place half of the cake mix in a large bowl with the oil, preserves, lemon zest, and egg. Blend with an electric mixer until smooth. Stir in the remaining cake mix by hand until all dry ingredients are moistened. Drop by teaspoon, 2 inches apart, onto cookie sheets. Bake for 11-12 minutes, until golden brown. Cool for 1 minute and then transfer to a wire rack to finish cooling. 48 cookies
Michele Tracey, Food Editor