By Leyton Ezzell
This recipe was published in August in The Southeastern Times and was made by Barbra A. Miller. This recipe was part of a group of recipes for summertime.
2½ pounds N.C. peaches, peeled and sliced (5 cups)
¼ cup sugar
2 tablespoon corn starch
½ teaspoon ground cinnamon
½ cup light corn syrup
1 package (17 – ounces) refrigerator sugar cookie dough
Place peaches in 8x8x2 inch baking dish. In small bowl, stir together sugar, corn starch and cinnamon. Gradually stir in corn syrup until smooth. Pour over peaches; toss to coat well. Slice cookie dough.