1 cup butter

1/2 cup powdered sugar

1/2 teaspoon salt

2 cups flour

1 cup almonds or pecans -- finely chopped

1 tablespoon vanilla

Cream butter; then cream in sugar and salt until light and fluffy. Add nuts and vanilla, blend in flour gradually and mix thoroughly. Shape into balls or cres cents, using walnut-sized lump of dough for each. Bake on ungreased cookie shee t at 325 degrees for 15 - 20 minutes, until bottom is just beginning to brown. Cool slightly, then roll in more powdered sugar.

These cookies have many names: butterballs, Russian teacakes, etc. In New Mexic o, they are "polvorones" which is Spanish for "dust" balls".

Marylin Owens PK Lake