Russian Tea Cakes

• 1 c. salted butter
• 2 tsp. vanilla extract
• 1/4 tsp. salt
• 1/2 c. confectioners sugar
• 2 c. all-purpose flour
• fruit preserves or nuts

1. In a large bowl, cream butter and sugar using electric mixer. Add vanilla, scraping down bowl as needed.
2. Add flour and salt, mixing until thoroughly combined.
3. Roll tablespoons of dough into small balls about 1-inch in diameter.
4. Place dough balls on lightly greased cookie sheet about 1-inch apart.
5. Press down the center of each ball with a spoon, forming a depression.
6. Fill each with a teaspoonful of preserves or nuts.
7. Bake in 325u0b0 oven for 15 to 20 minutes or until golden brown.
8. Transfer cookies immediately to a cool, flat surface.
9. When cookies are completely cool, dust with confectioners sugar.
10. Yields 2 dozen.

butter, vanilla extract, salt, confectioners sugar, flour, fruit preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288578 (may not work)