Preheat oven to 325F
Cream butter and sugar with a heavy-duty mixer until pale and
fluffy, and with the mixer running, add vanilla and salt. Reduce
speed to low. Gradually add flour, beating until just
Stir in pecans until distributed evenly throughout the dough.
Refrigerate until firm – about an hour.
Drop 1 tablespoon scoops of dough onto a baking sheet, about
2 inches apart. Bake, rotating sheets halfway through, until
edges are of cookies are lightly golden. This should take about
15 minutes. Let cool on wire rack for 5 minutes. Dust with
confectionery sugar, just before serving.