Finely chop the pecans and set aside.
Beat the softened butter and ½ cup powdered sugar until creamy, about 2 minutes.
Mix in the vanilla extract.
Whisk together the flour and salt in a separate bowl.
Add the dry ingredients to the butter mixture in two additions, mixing until a soft dough forms.
Fold in the chopped pecans.
Cover and chill the dough for 30 minutes if it feels soft or sticky.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll the dough into balls using about 1 tablespoon of dough per cookie. Place them 1–2 inches apart on the baking sheet.
Bake for 12–15 minutes, until the bottoms are lightly golden and the tops are set.
Cool on the baking sheet for about 5 minutes.
Gently roll the warm cookies in powdered sugar.
Transfer to a wire rack and cool completely.
Roll the cooled cookies in powdered sugar a second time before serving.