Step 1

Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.

Step 2

In a large bowl using a hand electric mixer or stand mixer with paddle attachment cream the butter. Add 1/2 cup of the powdered sugar and mix until it is light and fluffy (3-5 minutes).

Step 3

Add the flour, vanilla extract, salt and pecans. Beat until a dough forms, scraping the sides of the bowl.

Step 4

Use a 1-tablespoon cookie scoop to scoop dough balls and place on the prepared baking sheet. NOTE: they don't need much space between them because the cookies do not spread or rise when baked.

Step 5

Bake for 11-12 minutes until the bottoms just start to turn golden. Do not overbake. NOTE: the cookies will not turn color when baked. If they are golden they are over baked.

Step 6

Remove from the oven and leave them on the baking sheet for 5 minutes.

Step 7

If you want them really white, roll them in the sugar for a second coating once they are completely cool.

Step 8

Add the remaining 1/2 cup powdered sugar to a small bowl. One by one, place a cookie on a fork and lower into the powdered sugar. Sprinkle some on top to coat. Gently shake any excess sugar back into the bowl. Place on a cooling wire rack. Repeat for the remaining cookies.

Step 9

When the cookies are fully cooled, roll them in the powdered sugar for a second coating.