Russian Tea Cookies
1 cup butter
1/2 cup confectioners' sugar
2 tsp. vanilla
2 cups flour
1/4 tsp. salt
1/2 cup fruit preserves
In a large bowl, cream butter and confectioners' sugar with an electric mixer. Add the vanilla and continue mixing, scraping down the sides of the bowl as needed. Blend in the flour and salt. Mix until thoroughly combined.
Roll spoonfuls of dough into small balls about one inch in diameter. Place balls on a lightly greased cookie sheet approximately one inch apart. Press down the center of each ball with the back of a spoon to make a depression. Place a teaspoonful of preserves into the depression.
Bake in a preheated oven at 325 degrees for 15 to 20 minutes, or until golden brown. Remove from oven and transfer the cookies to a cool flat surface.
2 cups confectioners' sugar
milk or water
While the cookies are cooling, slowly mix water or milk into the confectioners' sugar until the desired icing consistency is attained. Drizzle icing over the top of each cookie, making a squiggly design. You can use a pastry tip if desired.
Sprinkle additional confectioners's sugar over the cookies. Makes 2 dozen cookies.