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Oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. Set aside. Cream butter. Add sugar and beat for 1 minute or until fluffy. Add salt and vanilla and mix for 30 seconds. Remove from mixer and add flour and nuts. Mix by hand with a wooden spoon until the dough just comes together. Shape dough into small balls and place 1 inch apart on baking sheets. Bake 8-12 minutes or until the bottoms and edges of cookies begin to turn light brown. cool on sheets for 5 minutes. Place powdered sugar in a bowl. When the cookies are cool enough to handle, roll in the sugar and transfer to a cooling rack. For slightly sweeter cookies, roll again in the sugar. if you'd like, dust the finished cookies with edible glitter. The cookies will keep 2 weeks in an airtight container, or up to 3 months in the freezer.
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