Another football loss, more cookies.
Different kind of loss.
Different kind of reaction.
But still, a rainy weekend and taking a chicken pot pie to a colleague . . .
So. . . more cookies.
I texted Carley at some point this summer asking for her Linzer Cookie recipe. I could have sworn she made them when we were in high school with her mom at Christmas.
She had NO idea what I was talking about. . . Thought I had lost my mind.
So, I went to my tried and true Cook's Illustrated website.
But lately, not so tried - no so true.
They were TERRIBLE.
Then last night while menu planning for my co-worker and thinking of his kiddos, I leafed through Mrs. Field's Cookie Book - a gift from high school - and low and behold!
Russian Tea Cakes! With jam fillings!
THIS was what I was looking for this summer. And with all the jams in the fridge, there was a medley!
1 cup salted butter, softened
1/2 cup confectioners' sugar
2 tsp pure vanilla extract
2 cups all-purpose flour
1/4 tsp salt
Assortment of delicious jams and jellies* (HA HA!)
~ Preheat oven to 325 degrees.
~ Cream butter and sugar, scraping down bowl.
~ Add vanilla then flour and salt.
~ Mix until thoroughly combined - but DO NOT overmix!!!
~ Roll tablespoon-sized balls then depress with tablespoon measure.
~ Fill with jam, jelly, lemon curd, nuts. . . whatever.
~ Bake 15 - 20 minutes.
~ Cool completely before dusting with confectioners' sugar.
* "Do you know that the preservation room is?"
"A room full of delicious jams and jellies?"
WHAT MOVIE?!?!?! Ha Ha. I'm cracking myself up.