Pecan Sandies Or Mexican Wedding Cakes

1 c. butter
3/4 c. sugar
1 1/2 tsp. vanilla
2 1/2 c. sifted flour
1 c. finely chopped pecans
About 1 c. confectioners' sugar for coating

Procedure:

Preheat oven to 350 degrees. Cream butter until fluffy. Add sugar and continue beating, add vanilla. Gradually blend in flour and nuts. Batter should be stiff, not sticky. Refrigerate if it is too sticky. Form into small crescent or ball shapes, about a heaping teaspoon of dough.

Bake 12 to 15 minutes until slightly browned. Cool about 3 to 5 minutes then remove to a large bowl where cookies are rolled in confectioners' sugar. Cool on brown paper. Makes 4 dozen.