Polish Tea Cakes

Directions

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