Beat the softened butter with powdered sugar until light and fluffy. Stir in the vanilla extract.

In a separate bowl, whisk together all-purpose flour and salt.

Slowly add the flour mixture into the creamed butter and sugar. Mix until just combined and stir in the chopped pecans.

Chill the dough in the refrigerator for about 15-20 minutes. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.

Bake at 350°F for 13 to 17 minutes or until the edges are light golden.

Remove from the oven and let cool on the baking sheet for a minute. While still warm, roll each cookie in extra powdered sugar. Transfer the cookies to a wire rack to cool completely.