Mexican Wedding Cakes

1 c. (1/2 lb.) butter, softened
1/4 c. sugar
2 c. sifted flour
1 tsp. vanilla
1 c. pecans, ground

Procedure:

Cream butter; add sugar and cream until light and fluffy. Add flour, vanilla and pecans, mixing well. Roll into 1-inch balls and place an inch apart on ungreased cookie sheet. Bake in a 325 degree oven for 18 to 20 minutes. Remove from pan and roll in confectioners' sugar while warm. Makes 4 to 5 dozen.