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1. Preheat the oven to 350°. With a pastry brush, spread the tablespoon of softened butter evenly over a large baking sheet and set it aside.
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2. In a deep bowl, cream the remaining ½ pound of the softened butter with the granulated sugar by beating and mashing them against the sides of the bowl with the back of a large spoon until light and fluffy.
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3. Sprinkle the salt over the flour and add the flour mixture to the butter ½ cup at a time, beating after each addition. Beat in the vanilla and chopped nuts.
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4. To shape each baton, cut off a heaping tablespoon of the dough and roll it with your hands into a cylinder about 2½ inches long and ½ inch in diameter.
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5. Arrange the batons 1 inch apart on the buttered baking sheet and bake them in the middle of the oven for 10 to 12 minutes, or until they are a delicate golden color.
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6. With a wide metal spatula, transfer the batons to wire racks. When they are completely cool, roll each cookie in the confectioners' sugar to coat it evenly on all sides. In a tightly covered jar or tin, "batons de noisettes" can safely be kept for several weeks.
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