Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes.

Add the vanilla extract and a pinch of salt, then gradually mix in the all-purpose flour and chopped pecans until just combined.

Scoop out about 1 tablespoon of dough and roll it into a ball, approximately 1 inch in diameter, placing them on the prepared baking sheet.

Bake the cookies in the preheated oven for 8-10 minutes, until the edges are slightly golden.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Roll each cookie generously in powdered sugar and let them cool completely before dusting them again.

Store in an airtight container at room temperature for up to a week.