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.