Mexican Wedding Cakes

2 c. butter, softened
1 c. confectioners' sugar
2 c. flour
1/2 tsp. salt
2 tsp. vanilla

Procedure:

Cream butter, gradually add sugar and beat until fluffy. Add remaining ingredients and mix well. Chill, roll into small balls, place on ungreased cookie sheet and press with fingers. Bake at 375 degrees for 10 minutes. Dip in confectioners' sugar while warm.