Italian Wedding Cookies

1½ cups unsalted butter (softened) ¾ cup powdered sugar, plus an extra 1½ cups for rolling ¾ teaspoon salt 1½ cups finely ground blanched almonds 5 teaspoons vanilla extract 3 cups sifted all-purpose flour

Preheat oven to 325 degrees. Cream butter in a bowl. Gradually add powdered sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into balls using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown. Cool slightly, then roll in the powdered sugar.