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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.



Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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