To make Mexican wedding cookies, begin by creaming 1 cup unsalted butter and 1/2 cup confectioner's sugar with an electric mixer. Beat in 1 teaspoon vanilla extract, and then gradually add 1 3/4 cup all-purpose flour. Stir in 1 cup pecans, and then use your hands to shape tablespoons of dough into crescent shapes. Place these on cookie sheets lined with parchment, and bake for 40 minutes at 275 Fahrenheit. Roll the cookies in confectioner's sugar after baking.
Alternatively, you can make Mexican wedding cookies with almonds. Begin by creaming 1 cup butter and 1/2 cup white sugar in a mixing bowl. Stir in 2 teaspoons vanilla extract and 2 teaspoons water. Add 2 cups of all-purpose flour and 1 cup chopped almonds, and mix until combined. Cover the bowl, and place the dough in the refrigerator to chill for 3 hours.
When the dough has chilled, preheat the oven to 325 degrees F. Shape the dough into small ball or crescent shapes. Place them on an ungreased cookie sheet, and bake for 15 to 20 minutes. Remove the cookies from the oven, and place them on wire racks to cool. When cool, roll them in additional confectioner's sugar. Store in a sealed container at room temperature.