Russian Tea Cakes (filled shortbreads)

(from Mrs. Fields cookbook)


1 c. butter

½ c. confectioner’s sugar

2 t. vanilla

2 c. flour

¼ t. salt


Mix together butter and sugar.  Add vanilla and mix.  Add dry ingredients and mix.  Roll into balls and placed on cookie sheet.  Use a spoon or thumb to make indentation in center.  Fill with preserves or nuts.  Bake at 325 deg. For 15-20 minutes until set.