4 c. fresh peaches
1/2 c. granulated sugar
2 tbsp. flour
1/2 tsp. almond extract
1/4 c. toasted slivered almonds
1 pkg. refrigerated sugar cookies
Almond Whipping Cream
Peach slices and/or sliced almonds for garnish

Stir together the peaches, sugar, flour and almond extract. Spoon into a buttered 9 inch pie pan. Slice the cookies according to package directions and overlap them on top of each mixture in a pinwheel design. Bake 15 to 18 minutes at 350 degrees or until cookies appear done. Cut into 7 or 8 wedges while still warm. Serve warm with Almond Whipping Cream. Garnish with fruit and almonds. Makes 7 or 8 servings.

VARIATION: Use nectarines, blueberries, apples and cherries in place of peaches or softened ice cream in place of whipping cream.

ALMOND WHIPPING CREAM:

1 c. whipping cream
1/4 c. powdered sugar
1/2 tsp. almond extract

Whip cream to form soft peaks. Fold in sugar and extract.