1. Beat eggs with hand mixer for one minute on high.
2. Add sugar salt and vanilla beat until thick and lemon colored, about three minutes.
3. Stir in ground nuts.
4. Cover bowl and refrigerate for at least 3 hours, or overnight.
5. Place balls of dough 1 inch in diameter on greased cookie sheet and bake for 10 to 12 minutes at 325 degrees.
6. Cool on rack and store in airtight container at room temperature. Cookies should last for about a week.

Makes 36 cookies (one cookie = one serving)