Mexican Wedding Cookies

1/2 cup butter, softened
1/2 cup confectioners' sugar, divided
1 cup flour
1 teaspoon vanilla extract
1/2 cup finely chopped pecans

Preheat oven to 300 degrees F.

Using an electric mixer, combine butter and 2 tablespoons confectioners' sugar, beating at medium speed until smooth and fluffy. Sift flour and blend into butter, mixing thoroughly. Stir in vanilla extract. Form dough into 1-inch balls and place on an ungreased cookie sheet, or use two fingers to flatten slightly. Bake for 25 to 30 minutes, or until firm and light golden in color. Cool slightly on a rack.

Sift remaining confectioners' sugar. Roll cookies in sifted confectioners' sugar while still warm.

Makes about 24 cookies.