Name: Mrs Fields Russian Tea Cakes
Ingredients: 1 c Butter; 2 c Flour; 1/2 c Confectioners' sugar; 1/4 ts Salt; 2 ts Vanilla extract; 1/2 c Fruit preserves OR; 1/4 c Confectioners' sugar; 1/2 c Chopped walnuts

Avoid works that jest with what is right or wrong, lest you unconsciously adopt a false test of truth and duty, namely, ridicule, and so become afraid to do right for right’s sake alone, dreading the world’s sneer and undervaluing a good conscience and the approving smile of God. Let your reading be always select; and whatever you read, begin with seeking God’s blessing on it. But see that your relish for the Bible be above every other enjoyment, and the moment you begin to feel greater relish for any other book, lay it down until you have sought deliverance from such a snare and obtained from the Holy Spirit an intenser relish, a keener appetite for the Word of God (Jer. 15:16; Psm. 19:7-10).

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains	Russian	Cookies	24	Servings

INGREDIENTS

1	c	Butter
2	c	Flour
1/2	c	Confectioners' sugar
1/4	ts	Salt
2	ts	Vanilla extract
1/2	c	Fruit preserves OR
1/4	c	Confectioners' sugar
1/2	c	Chopped walnuts

INSTRUCTIONS

TOPPING
Preheat oven to 325d F. In a large bowl cream butter and sugar using an
electric mixer. Add vanilla, scraping down bowl as needed. Blend in flour
and salt, mixing until thoroughly combined. Roll tablespoonfuls of dough
into small balls about 1 inch in diameter. Place dough balls on lightly
greased cookie sheets about 1 inch apart. Press down the center of each
ball with a spoon, forming a depression. Fill each with a teaspoonful of
preserves or nuts. Bake 15-20 minutes or until golden brown. Transfer
cookies immediately to a cool, flat surface. When cookies are completely
cool, dust them lightly with confectioners' sugar.
Posted to MC-Recipe Digest V1 #660 by Verlette Clancy <gowest@softdisk.com>
on Jul 07, 1997

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