Russian Tea Cakes - cooking recipe

Ingredients

1 c. butter
1/2 c. confectioners sugar
2 tsp. vanilla
2 c. flour
1/4 tsp. salt
1/2 c. fruit preserves
chopped walnuts

Preparation

Preheat oven to 375\u00b0.
Cream butter and sugar; blend in flour and salt.
Roll tablespoons of dough into small balls about 1-inch in diameter.
Place dough balls on lightly greased cookie sheet. Press a dent in each ball.
Fill with preserves (apricot or raspberry are excellent).
Sprinkle nuts on preserves.
Bake 15 minutes.
Cool and dust with powdered sugar.