Polish Tea Cakes

These tea cakes are a rich crisp version of thumbprint cookies.
They are wonderful, and melt in your mouth.
To make the impression in which to put the
jam or jelly, use the handle of a wooden spoon.

Ingredients:
9 egg yolks
1/2 cup sugar
1/2 pint sour cream
1 tsp salt
1 tsp vanilla
4 1/2 - 5 cups flour
powered sugar

Directions:
Beat egg yolks.
Add sugar, sour cream, salt and vanilla. Beat well.
Add flour and knead until smooth. Divide dough into 3 parts.
Roll each part as for noodles.
Cut into small pieces about 2x3 inches.
Make a small slit in the middle and turn one end in and out.
Fry in deep fat or oil until color is golden.
Drain on paper towel and sprinkle with powdered sugar.