To make Paula Dean's recipe for Mexican wedding cookies with pecans, cream 1 cup of unsalted butter, a 1/2 cup of confectioner's sugar and 1 teaspoon of vanilla. Gradually add 1 3/4 cups of flour and 1 cup of chopped pecans. Bake formed cookie balls for 40 minutes.
This recipe calls for an electric mixer to cream the butter and sugar together. Use a spatula to mix in the pecans. Flour hands to make the cookie balls, and place them on prepared cookie sheets. After baking them at 275 degrees Fahrenheit for 40 minutes, let them cool, and roll them in a layer of confectioner's sugar.
Food.com also publishes a highly rated recipe for pecan Mexican wedding cookies, as of 2015. To make this recipe start by preheating the oven to 350 degrees. Use an electric mixer to beat 1 cup of softened butter with a 1/2 cup of confectioner's sugar. Add 2 teaspoons of pure vanilla extract, 1/8 teaspoon of salt and a 1/2 teaspoon of ground nutmeg.
Stir in 2 cups of flour and 2 cups of pecans. Shape the dough into 1-inch balls, and place them on an ungreased baking sheet. Bake for 15 minutes. This recipe suggests rolling the cookies into confectioner's sugar while they are still warm and then again after they cool.