– unsalted butter – powdered sugar, – vanilla extract – salt – White Lily all-purpose flour – finely chopped pecans
Preheat the oven to 350°F and line a cookie sheet with parchment or a silicone baking mat. Cream together butter and sugar using a mixer, add vanilla and salt, then gradually mix in the flour until a thick dough forms.
Incorporate chopped pecans and roll 1 tablespoon portions of the dough into balls, placing them about 1 inch apart on the cookie sheet. Bake for 15 to 18 minutes.
After cooling for 5 minutes, roll the warm cookies in powdered sugar, let them cool completely, and coat them in powdered sugar again. Store at room temperature in an airtight container for up to a week or freeze for longer.