Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Cream together 1 cup of softened butter and ½ cup of powdered sugar until light and fluffy, about 2-3 minutes. Add 1 teaspoon of vanilla extract and mix until well combined.

Gradually add 2 cups of all-purpose flour and a pinch of salt, mixing gently to form a dough. Fold in 1 cup of finely chopped pecans.

Divide the dough into small balls, about 1 inch in diameter. Cover with plastic wrap and refrigerate for at least 1 hour.

Arrange dough balls on the prepared baking sheet and bake for 7-10 minutes until bottoms are lightly golden.

Let cookies cool for 5 minutes, then roll each warm cookie in powdered sugar.

For extra sweetness, roll in sugar again once cooled completely.