1 c. butter
1/2 c. powdered sugar
2 1/4 c. sifted flour
1/4 tsp. salt
1 tsp. vanilla
Powdered sugar for rolling

Cream butter and add sugar, flour, salt and vanilla, making a moderately stiff dough. Chill in refrigerator for a few hours and then roll into small balls about an inch in diameter. Bake on a buttered cookie sheet in a moderately hot oven (400 degrees) from 14-17 minutes. As soon as tea cakes are removed from oven, roll them in powdered sugar. Cool on a wire rack and then roll in sugar again. Makes about 5 dozen.