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.