In a large mixing bowl, beat 1 cup of softened unsalted butter and ½ cup of powdered sugar together with a hand mixer on medium speed for about 2 minutes.

Add in 1 teaspoon of pure vanilla extract and mix well until fully incorporated.

Gradually add 2 cups of all-purpose flour and a pinch of salt to the creamy butter mixture.

Stir gently with a spatula until just combined.

Finely chop about 1 cup of pecans and gently fold them into your dough.

Preheat your oven to 350°F (175°C) while you form the cookies.

Roll the chilled dough into 1-inch balls and place them on a parchment-lined baking sheet.

Slide the baking sheet into the preheated oven and let them bake for 13-15 minutes.

Once done, allow them to cool for about 5 minutes before transferring to a wire rack.

While still warm, roll each cookie in additional powdered sugar.

Once completely cooled, give them another roll in the sugar.