Yay I am finally feeling better, so it is back some of my normal activities. Yesterday that included cleaning out Chloe’s room, and yes it is true that the floor was not visible!
Today I actually got out my Kitchen Aid and made some cookies! I think my mixer missed me. I made Russian tea cookies, but if you look that recipe up you will most likely get the cookie that I know as the Mexican wedding cookie, which is a choppped nut type cookie rolled in powdered sugar. This Russian Tea cookie is more of a butter cookie mixed with a jam thumbprint cookie with out nuts. It’s a simple and easy recipe. (I posted it below)
I am making them for Paige’s Medieval banquet that she is having at school today for history class. Her group gets extra points if parents come and if I come in costume it is doubled. (all the kids are supposed to dress up too). Should be fun.
Paige was voted Queen for her class periods banquet, Huzzah!
Russian Tea Cookies
1 cup (2 sticks) salted butter, softened
1/2 cup confectioners’ (icing) sugar, sifted
2 tsp pure vanilla extract
2 cups all purpose flour
1/4 tsp salt
Your favorite jam(s) for topping (I used homemade strawberry freezer jam, and apricot pineapple)
Preheat the oven to 325. With a mixer, beat together the butter and sugar until well blended. Add the vanilla and blend until fully incorporated. Combine the flour and salt. Add to the butter mixture and mix until combined (the dough will be thick but moist).
Lightly grease a baking tray (or use parchment paper). With your hands, take out about a tablespoon of dough and roll it into a ball. Flatten it slightly and place it on the baking sheet. Use your finger or thumb to make a small round depression in the center of the cookie. Place cookies about an inch apart. Fill the depression in each cookie with your jam of choice. Bake until light golden, about 15-20 minutes. Allow them to cool on the tray for 10 minutes before removing