Mexican Wedding Cakes

1/2 c. butter
1/4 c. confectioners' sugar
1 c. sifted flour
1/2 c. chopped nuts
1 tsp. vanilla

Procedure:

Cream butter with sugar. Add flour gradually, beating well after each addition. Add nuts and vanilla and blend. Shape into crescents, place on ungreased cookie sheet. Bake in slow oven, 325 degrees, for 15 to 18 minutes. Makes approximately 4 dozen crescents.