Mexican Wedding Cakes

• 1 Cup Butter (no substitutes)
• 1/2 Cup Powdered Sugar
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla
• 2 Cups all purpose flour
• extra powdered sugar to coat warm cookies after baking

Preheat oven to 400F.
Cream butter. Add powdered sugar gradually to butter. Blend in salt and vanilla. Slowly add flour blend until incorporated. Chill in refrigerator for 1 hour.  Roll into 1" balls (about 1 teaspoon dough). Form crescents from balls if you wish.  Bake on parchment lined pan for about 10 minutes or until the bottom edge just turns golden brown. Remove from baking sheet. Cool 10 minutes. Roll in powdered sugar.