Almond Balls

1 cup butter (softened)
1/3 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2/3 cup ground almonds - blanched (finely chopped)
2/3 cup oats (chopped)
2 cups flour

1 cup powdered sugar for coating
In a large bowl cream butter, sugar, salt and vanilla with mixer until well combined. Finely chop almonds in a food processor until they reach a consistency similar to flour. Beat into the butter mixture. Roughly chop oatmeal in a food processor and add to the mixture and stir. Add the flour, one cup at a time and stir by hand until all ingredients are well combined.
Preheat oven to 350 degrees F.
Take about a teaspoon of dough and roll into a tight ball. The ball should be just a little smaller than a quarter. Space the cookies one inch apart on an ungreased cookie sheet. Since there is no leavening in these cookies they do not rise, therefore they can be placed close together. Bake for about 10 minutes or until the bottom of the cookies are light brown.
Remove cookie sheet from the oven and let cool for at least 5 minutes before taking the cookies off and moving them to a cooling rack. If you try to remove them from the cookie sheet right away they will fall apart.
Once cooled, toss the cookies in powdered sugar.