Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.

In a large bowl, add the butter and vanilla extract. Using a hand mixer, beat on medium speed until creamy.

Add the flour, pecans, sugar, and salt to the bowl. Beat until the flour is well combined and a dough forms. Scrape down the sides of the bowl and work in any remaining bits.

Cover the bowl with plastic wrap and chill the dough in the fridge for 30 minutes or until it’s workable.

Using a 1 tablespoon cookie scoop, scoop cookie dough and roll into balls.

Place on the parchment paper lined cookie sheet about 1 inch apart.

Place in the preheated oven and bake for 15 to 18 minutes until the top of the cookie is dull and pale in color. It shouldn’t be brown though.

Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack or paper towel to continue to cool until they can be handled.

While they’re still warm, roll in a small bowl of powdered sugar until completely coated.

Place back on the wire rack or paper towel to cool completely.

Once the cookies are cooled completely, roll again in the bowl of powdered sugar until completely coated.

Store in an airtight container at room temperature.