Russian Tea Cookies

Russian Tea Cookies (cakes)

1 Cup butter
1/2 Cup sifted confectioner's sugar
1 Teaspoon vanilla
2 1/4 Cups flour
1/4 Teaspoon salt
3/4 Cups finely chopped nuts

Mix butter, sugar, and vanilla thoroughly. Measure flour. Stir flour and salt together, blend in butter mixture. Mix in nuts. Roll dough into 1" balls. Place them on a cookie sheet lined with parchment paper. Bake 10 to 12 minutes, or until set, but not brown. While still warm roll them in the confectioners sugar. After they cool, roll in the confectioners sugar a second time.

Makes about 4 dozen.

7 Layer Cookies

7 Layer Cookies

Melt 1 Stick of butter in the bottom of a 9" x 13" pan.

Add in order the following, on top of the melted butter, slowly, so as to evenly cover the entire area.

1 1/2 Cups graham cracker crumbs
1 Cup coconut
6 oz. package of chocolate chips
6 oz. package of butterscotch chips
1 cup crushed pecans

On top of the above ingredients, dribble, "SLOWLY" one can of Eagle Brand condensed milk.

Cook at 350 F for 30 minutes.

Peanut Butter Cookies