In the bowl of a stand mixer fitted with a paddle attachment, combine butter with ⅓ cup of powdered sugar. Cream at medium speed for 2 to 3 minutes, or until light and fluffy.

Scrape down the sides of the bowl and add the vanilla extract. Mix at medium speed for 30 seconds, or until combined. Add the chopped pecans, flour and salt and mix at low speed until no streaks of flour remain.

Set the dough in the fridge for 30 minutes.

When ready to bake, preheat the oven to 350˚F. Line a rimmed baking sheet with parchment paper. Using a 1 tablespoon-sized cookie scoop, scoop the dough into even portions, then roll each into an even ball. Makes about 18. Place on the prepared sheet pan, leaving about 2 inches between each cookie, and bake for 12 to 15 minutes, or until the tops are lightly golden brown.

Remove from the oven and let cool for about 10 minutes, then roll the slightly warm cookies in the remaining powdered sugar. Let cool completely, then dust any remaining sugar on the cookies until they are thoroughly coated.