Polish Tea Cakes

Ciastka z Konserwą


  • ½ cup butter
  • 1 cup flour
  • ½ cup sugar
  • ½ salt
  • 1 egg yolk, slightly beaten
  • ½ teaspoon vanilla


Cream butter and sugar until light. Add egg yolk, mix well. Add flour sifted with salt. Mix. Roll dough in small balls, dip in unbeaten egg whites and roll in finely chopped nuts. Place on buttered baking sheet and press down center of each with thimble. Bake in 325° oven for 5 minutes. Remove and press down again with thimble and return to oven for about 10 to 15 minutes. Remove from oven and fill indentation with preserves while still warm.