Polish Tea Cakes

• 1/2 c. (1 stick) unsalted butter
• 1/2 c. sugar
• 1 egg, separated
• 1/2 tsp. vanilla
• 1 c. sifted all-purpose flour
• 1/4 tsp. salt
• 1 c. ground walnuts or pecans
• 1/2 c. sieved raspberry or strawberry preserves

1. Beat butter and sugar in small bowl with electric mixer until fluffy.
2. Beat in egg yolk and vanilla.
3. Stir in flour and salt until well blended.
4. Shape dough into 1-inch balls.
5. Dip each ball into unbeaten egg whites, then roll in the ground nuts.
6. Place on ungreased cookie sheets 2-inches apart.
7. With thumb, make deep indentation in center of each ball.
8. Bake in preheated slow oven (325u0b0) for 5 minutes.
9. Make fresh imprints in center of each cookie using a thimble or handle of wooden spoon.
10. Bake 8 to 13 minutes longer or until pale, tan and firm to the touch.
11. Transfer cookies to wire rack to cool.
12. Spoon a little preserves into depression in center of each cookie.
13. Makes about three (3) dozen cookies.

butter, sugar, egg, vanilla, flour, salt, ground walnuts, raspberry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=122175 (may not work)