Preheat oven to 350 degrees and line three baking sheets with parchment paper.
In a medium bowl, cream butter, salt, and powdered sugar together with an electric mixer on medium speed for 1-2 minutes, until smooth and creamy.
1/2 cup butter, unsalted, 1/2 cup powdered sugar + more for rolling, 1/4 tsp sea salt
Pour in vanilla and continue mixing for another minute.
1 tsp vanilla
Add flour slowly while continuing to mix. A dense, crumbly dough will form.
1 cup flour
Fold in finely chopped pecans.
2/3 cup pecans, finely chopped
Using a 1.5 TBS cookie scoop, scoop dough and place on a lined baking sheet 2 inches apart or roll into balls using your hands before placing them on the cookie sheet.
Bake one pan at a time, in the middle of the oven for 10 minutes, rotating the pan halfway through baking.
Let cookies cool on the baking sheet for a minute or two, prior to transferring to a wire rack to cool completely.
When cookie are completely cool, generously roll them in powdered sugar.
Store cookies in an airtight container for up to 1 week or freeze for up to three months.
Notes
Make sure to read the cookie baking tips to get answers to common questions about baking cookies.