In a large bowl, cream together butter and ½ cup powdered sugar until smooth. Stir in vanilla.
Gradually blend in flour, salt, and chopped nuts until well combined.
Roll the dough into 1-inch balls and place on ungreased baking sheets.
Bake for 10-12 minutes, until bottoms are lightly golden.
While still warm, roll teacakes in additional powdered sugar. Cool on wire racks, then roll in sugar again.
Notes
Ensure butter is at room temperature for easier mixing.
• Chill the dough before baking to prevent spreading.
• Finely chop nuts for a uniform texture.
• Roll teacakes in powdered sugar while warm, then again when cool for a snowy look.
• Store in an airtight container to maintain freshness.