In a bowl, beat butter, ½ cup powdered sugar and salt until creamy. Mix in the vanilla and then the flour and pecans.
Scoop dough into 1 tablespoon portions and roll into a ball. Place onto an un-greased baking sheet. Bake for 8-10 minutes or until edges are just barely browned.
Sift powdered sugar over the cookies as soon as they come out of the oven. Let cookies cool on the pan for 5 minutes and then move to a cooling rack. Once cooled completely, roll in a bowl of the remaining ½ cup powdered sugar.
Store in an airtight container once cooled.
Notes
For light and airy cookies, use softened butter in Step 2 and mix until extra fluffy.
Use a cookie scoop or melon baller for perfectly portioned dough.
Refrigerate dough for 15 minutes after placing on baking sheet so they will keep their shape while they bake.