Black Bottoms

I've made these in Mini Muffin pans, check after 20 min (toothpick) and use liners
30-35 min 350F

8 ounces Cream Cheese
1 egg
1/3 cup sugar
1/8 teaspoon salt

1 cup chocolate chips

1 ½ cups flour
1 cup sugar
¼ cup cocoa
½ teaspoon salt
1 teaspoon baking soda

1 cup water
1/3 cup oil
1 teaspoon white vinegar
1 teaspoon vanilla

Sugar
Chopped almonds

Mix cream cheese and egg in bowl. Add 1/3 cup sugar and 1/8 teaspoon salt. Beat well. Stir in chocolate chips and set aside. Sift together flour, 1 cup sugar, cocoa, salt and baking soda. Add water, oil, vinegar, and vanilla and beat until well blended. Fill greased or lined muffin cups 1/3 full with the flour-cocoa batter. Top each with a heaping teaspoonful of cheese mixture. Sprinkle with sugar and chopped almonds. Bake at 350F for 30 to 35 minutes. Makes 12.

Russian Tea Cakes

Bake 8-9 min 400F
1 cup butter or margarine softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups all-purpose flour
¼ teaspoon salt
¾ cup finely chopped nuts
Powdered sugar

Heat over to 400F.
Beat butter, ½ cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.
Stir in nuts.
Shape dough into 1” balls.
Place about 2” apart on ungreased cookie sheet.
Bake 8-9 minutes or until set but not brown.
Immediately remove from cookie sheet; roll in powdered sugar.
Cool completely on wire rack.
Roll in powdered sugar again.
About 48 cookies.

OPTION: Finely chop cherries and add to dough, or place dough around whole maraschino