Line a baking sheet with parchment paper and set it aside for later.

In a large bowl, cream together the butter and ¾ cup powdered sugar until smooth and fluffy.

Mix in the vanilla extract and salt until everything is well blended.

Gradually add the flour, stirring just until the dough comes together - don’t overmix.

Gently fold in the chopped pecans until evenly distributed throughout the dough.

Use a 1½-inch cookie scoop to portion the dough onto the prepared baking sheet, spacing them about an inch apart.

Place the tray in the refrigerator and let the dough chill for about 45 minutes to help the cookies hold their shape while baking.

When ready to bake, preheat your oven to 350°F.

Bake the cookies for 8-10 minutes, or until the bottoms are lightly golden but the tops remain pale.

Let the cookies rest on the pan for 2-3 minutes, then place some powdered sugar on a plate or shallow bowl.

While the cookies are still warm, roll each one in powdered sugar, then transfer to a wire rack to finish cooling.

Once cooled, give them a final roll in powdered sugar before serving or storing.