Preheat oven to 350°F.

Line two baking sheets with parchment paper or silicone baking mats and set aside.

In a large mixing bowl cream together the butter, and ½ cup of powdered sugar. Add vanilla and mix until combined.

Mix in the flour, one cup at a time, and add the salt. Mix until combined. Fold in the chopped pecans.

Chill cookie dough until slightly firm, approximately 10-20 minutes. Roll the dough into one-inch balls, using the palms of your hands and place on baking sheet. It’s easiest to use a one-inch cookie scoop so you get evenly sized cookies.

Bake for 14-15 minutes. Cookies are done with the tops look regular, but the bottoms are slightly brown.

Remove cookies and place on cooling rack for a few minutes until they are OK to touch. While cookies are still warm, roll each ball into the remaining powdered sugar until it’s coated. Place back on rack to cool completely.

Roll cookies one more time in powdered sugar to get a snowy-white texture on the outside of the cookie. Store in air tight container.