In a large mixing bowl cream the butter and powdered sugar with an electric mixer. Add vanilla extract, mix until combined. Add the flour and salt and mix until combined. Stir in the chopped pecans. Using a small ice cream scoop or tablespoon, scoop out dough and roll into a small ball, place on a foiled lined tray or baking sheet. Continue until all the cookie dough has been rolled into tablespoon sized balls. Cover with plastic wrap and chill in the refrigerator for one hour.
When out of the oven and warm but touchable, roll each cookie into the powdered sugar, place on the cooling rack. They will be sticky which is what you want. Wait a few minutes and while still warm roll in the powdered sugar for a second time, place on the cooling rack. They will still be slightly sticky, but not as much as the first roll through the powdered sugar. Once cookies are completely cool, roll in the powdered sugar for a third and final time. The powdered sugar will coat the cookie perfectly, but won’t be sticky at all. Place on the cooling rack until ready to plate.