Cream together butter and sugar at medium-high speed until light and fluffy. Add vanilla, flour, pecans and salt. Blend well. Gather dough into a ball, press into a flat disc, wrap and refrigerate for several hours or overnight. Preheat oven to 375 degrees F. Scoop and roll dough into small teaspoon-sized balls (about 4 dozen balls) and place on a non-stick baking sheet about an inch apart. Bake for 8-10 minutes until barely golden. Remove, let sit for 1 minute then gently dredge cookies in powdered sugar. Cool completely and recoat.

Photo and Recipe Courtesy of Whole Foods Market.