Polish Tea Cakes

Ingredients

• 12 c 1 stick unsalted butter
• 12 c sugar
• 1 egg separated
• 12 tsp vanilla
• 1 c sifted all-purpose flour
• 14 tsp salt
• 1 c ground walnuts or pecans
• 12 c sieved raspberry or strawberry preserves

Directions

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 325 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