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

Cream together 1 cup of softened unsalted butter and ½ cup of granulated sugar until light and fluffy, about 2-3 minutes.

Mix in 1 teaspoon of vanilla extract and a pinch of salt. Gradually add 2 cups of all-purpose flour until just incorporated.

Fold in 1 cup of finely chopped pecans gently to ensure even distribution without overworking the dough.

Scoop out portions of dough and roll into 1 inch balls, placing them 2 inches apart on the prepared baking sheet.

Bake for 8-10 minutes until the bottoms are lightly golden. Do not overbake.

Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Roll in powdered sugar while warm.

Once cooled completely, roll in powdered sugar a second time for an extra snowy finish.