One recipe for wedding cookies with pecans, generally called Mexican Wedding Cookies, is offered by Kraft. Begin by preheating the oven to 350 degrees Fahrenheit. Use a mixer to beat 1 cup softened butter, 1/2 cup powdered sugar and 1 teaspoon vanilla in a large bowl until blended.
Add 2 cups flour, little by little, beating on low speed while the flour is added. Pour in 1 cup finely chopped pecans and mix well. Shape dough into 48 1-inch balls and place 1 1/2 inches apart on baking sheets. Bake cookies for 14 to 15 minutes, or until the bottoms are slightly browned.
Cool the cookies on baking sheets for 5 minutes. Roll each cookie in a small bowl of ½ cup powdered sugar until evenly coated. Place cookies on a wire rack and cool thoroughly.
McCormick offers a different version of these cookies. To make its recipe, start by preheating the oven to 350 degrees Fahrenheit. In a large bowl, beat 1 cup butter with a mixer on medium speed until light and fluffy. Add 1/2 cup powdered sugar, 2 teaspoons vanilla, 1/2 teaspoon ground nutmeg and 1/8 teaspoon salt. Beat until well blended and stir in 2 cups flour and 2 cups finely chopped pecans.
Shape dough into 1-inch balls, place 1 inch apart on ungreased baking sheets and bake for 15 minutes. Remove cookies from baking sheets and promptly roll in 2 cups powdered sugar. Place cookies on wire racks to cool. Roll again in sugar once cool.