2 c. (1 lb.) unsalted butter
1/2 lb. (about 1 3/4 to 2 c.) confectioners' sugar, plus extra for shaping and
finishing cookies
2 1/2 c. sifted flour
1/8 tsp. salt
1 tsp. vanilla extract
1 c. unblanched chopped almonds
Currant or raspberry jelly or jam

Cream butter and sugar well. Add flour and salt and blend in. Add vanilla and nuts. Cover bowl and refrigerate overnight.

To bake, roll out 1 teaspoon size balls; place on ungreased cookie sheet. Flatten balls just slightly and hollow out centers (dip a finger into confectioners' sugar then press into center of cookies to make an indentation). Fill each center with 1/2 teaspoon jelly. Bake in preheated 325 degree oven for 10 minutes, or until lightly browned. Remove cookies from oven. Cool. Sprinkle with confectioners' sugar. If not serving immediately, stack in an airtight container with waxed paper between the layers. Makes 8 dozen cookies.