Mexican Wedding Cakes

1 c. butter
1/2 c. powdered sugar
1/4 tsp. salt
1 tsp. vanilla
2 c. flour
Nuts, chopped

Frosting:

2 tbsp. butter
1 1/2 c. powdered sugar
1 tbsp. hot water
Cream or milk

Procedure:

Cream butter, add sugar gradually; blend in salt, vanilla, and flour. Mixture is stiff. Shape a teaspoon of dough into balls. Place in petit four paper cups on large cookie sheet. Bake at 375 degrees 12 to 15 minutes, to slightly brown stage. Cool and frost with browned butter icing, sprinkle with chopped nuts.

Browned Butter Frosting:

Brown 2 tablespoons butter in saucepan. Remove from heat. Stir in sugar, hot water, and enough cream or milk to make frosting spreadable.