A simple recipe for wedding cookies is Mexican wedding cookies available on the Food Network. The recipe calls only for butter, confectioners' sugar, vanilla extract, all-purpose flour and pecans.
Beat together 1 cup of softened, unsalted butter and 1/2 cup of confectioners' sugar until the mixture is smooth and creamy, and then mix in 1 teaspoon of vanilla extract and 1 3/4 cups of all-purpose flour. Fold in 1 cup of finely chopped pecans, and shape the dough into crescent-shaped cookies. Bake the cookies at 275 degrees Fahrenheit for 40 minutes. Once the cookies cool a bit but are still warm, gently roll them in confectioners' sugar before allowing them to cool entirely.
Make Pillsbury's Mexican wedding cakes cookies by creaming together 1/2 cup of powdered sugar, 1 cup of softened butter and 2 teaspoons of vanilla. Once the mixture is light in color and texture, mix in 2 cups of all-purpose flour, 1/4 teaspoon of salt and 1 cup of minced almonds or pecans on low speed until the mixture forms a dough. Roll the dough into small 1-inch balls, and place them on a baking sheet. Cook them at 325 degrees Fahrenheit for 13 to 17 minutes. Cool the cookies for 10 minutes before rolling them in 3/4 cup of powdered sugar.