Mexican Wedding Cakes

1 c. butter
1/2 c. powdered sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. flour
1/2 c. nuts (optional)

Procedure:

Cream butter; add sugar and vanilla. Gradually add flour mixed with salt. Mix well. Refrigerate. Pinch off into mounds. Bake on cookie sheet. 12 minutes at 350 degrees.