- Yes it freezes well, but if you are going to use it within 6-months, it will be fine in the refrigerator. - I've frozen cookies made with almond flour, although not Russian tea cookies, and have had great results. If in question, make a 1/2 recipe as a test and see for yourself to see if you get the results you want. The cookies will store better in a rigid plastic container than a zip-lock bag. If stored in a bag they will rub together, especially if they get moved around very many times while frozen, and rubbing on each other is like taking sandpaper to them. You'll end up with a lot of cookie "dust" in the bag. -Grainlady

By the way, the dried fruit filling has an optional ingredient - chopped nuts. When I made it before (for hamentaschen at Purim), it was without the nuts. This time, I added chopped almonds thinking that since the cookies were rolled in almonds, that it would be nice to have them in the filling too. In the future, I would leave the nuts out. IMO, the filling color is prettier with out the nuts - adding them dulls the color - and the purer fruit flavor is better. It is still very good, but without the nuts is better. Either way, the filling is good spread on bread, toast or pancakes. The nuts are nice for that - kind of like getting nut butter and jam spread on at the same time. The cookies only used a tiny bit of the filling so I've got about a pint of each left. I should find an appropriate size thimble. I tried using the handle of a wooden spoon, but it wasn't big enough around so these were made with my thumb. A thimble would be faster and more uniform.

I found these recipes in a book I'm giving to my daughter for Christmas...The Ultimate Short Cut Cookie Book. You may also want to check the web site of the brand of toffee bits you have used to see if they have a recipe. -Grainlady CASHEW BRICKLE COOKIES 1 (16.5-oz.) roll refrigerated sugar cookie dough 1 c. chopped lightly salted, roasted cashews 1/2 c. almond toffee baking bits Preheat oven to 375-degrees F. Spray two cookie sheets with nonstick cooking spray. Cut cookie dough in half. Roll out half of the dough between two sheets of wax paper to form a 10x6-inch rectangle. Remove top sheet of wax paper. Invert dough onto one of the prepared cookie sheets. Remove remaining sheet of wax paper. Sprinkle dough evenly with half of the nuts and half of the toffee bits. Repeat with remaining dough, nuts, and toffee bits on second cookie sheet. Bake cookies, one sheet at a time, for 10-12 minutes or until golden. Cool on cookie sheets on a wire rack. Remove cookies to cutting board using two spatulas. Use a sharp knife to cut cooled cookies into irregular shapes. Makes about 42 cookies. ALMOND TOFFEE BARS 1 (16.5-oz.) roll refrigerated sugar cookie dough, well chilled 1 c. semisweet (or milk) chocolate chips 1 c. toffee baking bits 1 c. sliced (or chopped) almonds 1 (14-oz.) can sweetened condensed milk Preheat oven to 350-degrees F. Spray a 13x9-inch pan with nonstick cooking spray or line with foil. Cut cookie dough into 1/4-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Sprinkle the chocolate chips, toffee bits, and almonds evenly over prepared crust. Drizzle evenly with sweetened condensed milk. Bake 25-28 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen. Cool completely in pan on a wire rack; cut into bars. Makes 36 bars.

Here are two recipes that are a little different, that have been family favorite for years. Both recipes freeze well (in a single layer) after they are baked. -Grainlady CHERRY-POPPY SEED TWINKS (Source: Pillsbury - M.m.m.m More Cookies 1987) 1 c. powdered sugar 1 c. softened butter 1 t. vanilla 1 egg 2 c. Pillsbury's BEST All-Purpose or Unbleached Flour 2 T. poppy seed 1/2 t. salt 1/3-1/2 c. cherry preserves Heat oven to 300°F. In large bowl, beat powdered sugar and butter until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, poppy seed and salt; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. With finger, make imprint in center of each cookie. Fill each imprint with about 1/2 t. preserves. Bake at 300°F for 20-25 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Makes 2-1/2 dozen cookies. ---------------- These are a little healthier and heartier... OAT BRAN THUMBPRINT COOKIES (source: Betty Crocker - 110 MORE Cookie Recipes - 1989) 3/4 c. margarine or butter, softened 1/2 c. packed brown sugar 1/2 t. vanilla 2 egg whites (or 1 egg) 1 c. oat bran 1 c. all-purpose flour 1/2 c. quick-cooking oats 1/4 t. salt 1/4 c. finely chopped walnuts 2 T. oat bran Preserves Heat oven to 375°F. Mix margarine (or butter), brown sugar, vanilla and egg whites (or whole egg) in large bowl. Stir in 1 c. oat bran, the flour, oats and salt. Shape dough into 1-1/4-inch balls. Mix walnuts and 2 T. oat bran in small bowl. Roll balls in walnut mixture. Place about 1-inch apart on ungreased cookie sheet; press thumb in center of each. Fill thumbprints with preserves. Bake until light brown, about 10-minutes. Remove immediately from cookie sheet. Makes about 3 dozen cookies. 1 cookie: 100 calories; protein 1g; carbohydrates 13g; fat 5g; sodium 65 mg; cholesterol 0mg (if using margarine and egg whites).