Mexican Wedding Cakes

In a large bowl, mix first 5 ingredients together with a mixer on low speed, until just blended. Increase speed to medium and beat for 4 minutes. Stir in pecans. Wrap and refrigerate about 2 hours. Roll into 1-inch balls and place 1-inch apart on ungreased cookie sheet. Bake about 15 minutes or until light brown at 350°.

Cool slightly and roll in confectioners sugar.

Yields about 5 dozen.