Classic butter cookie with toasted pecans and rolled in powdered sugar.
Toast the pecans. Place them in a single layer on a cookie sheet. Toast them at 350 degrees for 5-10 minutes, until they smell nutty. Allow to cool before using them in this recipe. (You can also toast them in a dry hot skillet on your cook top.)
Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silicone baking mats.
With an electric mixer on medium high speed, cream together the butter, sugar, vanilla, and salt in a large bowl until very light and fluffy (about three minutes). Reduce speed to low and gradually add flour, mixing until just combined. Add pecans and mix until evenly distributed. Form the dough into a ball. Wrap in plastic wrap and refrigerate at least 1 hour (or up to 2 days).
Roll dough into small 1 inch balls and place about an inch and a half apart on the lined baking sheets. Bake for 10 to 12 minutes, until the edges are light and golden. Turn the baking sheet around in the oven half way through. Cool the cookies about 5 minutes.
*If you don't have enough time to chill the dough in the fridge, they will spread out more while baking. Ours did (you can see it in the picture above). They still taste great, just look different.