1. Prepare the Pecans

• Finely chop or grind the pecans until they resemble a coarse meal. Use a food processor to make this step quicker, but avoid over-processing to prevent creating a paste.

2. Mix the Dough

• In a large mixing bowl, cream together the softened butter, powdered sugar, and granulated sugar until the mixture is light and fluffy.
• Add the vanilla extract and salt, and mix until well combined.

3. Add the Flour and Pecans

• Gradually add the all-purpose flour, mixing until just combined.
• Fold in the finely chopped pecans until evenly distributed. The dough will be crumbly but should hold together when pressed.

4. Chill the Dough

• Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling makes the dough easier to handle and prevents the cookies from spreading during baking.

5. Shape the Cookies

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Scoop about 1 tablespoon of dough and roll it into a ball. Place each ball on the prepared baking sheet, leaving about 1 inch of space between cookies.

6. Bake

• Bake the cookies for 12–15 minutes, or until the edges are lightly golden. Be careful not to overbake, as this can make the cookies dry.
• Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

7. Dust with Powdered Sugar

• While the cookies are still warm, roll each one in powdered sugar for a light coating.
• Once the cookies are fully cooled, roll them again in powdered sugar to create a thick, snowy layer.