Preheat the oven to 300°F. Line two baking sheets with parchment paper.
In a large bowl with a hand mixer (or a stand mixer fitted with the paddle attachment) cream the butter and sugar together until light and fluffy, scraping the sides of the bowl as needed. Beat in the vanilla until well-combined.
On low speed, add the flour, salt, and pecans; mix until combined.
Portion & bake:
Roll heaping 1-inch balls of dough and place 1 inch apart on your prepared baking sheets. I use a tablespoon cookie scoop to scoop the dough and then roll into balls.
Bake until the bottoms are golden and the tops are beginning to brown and show small cracks, 45 minutes.
Cool the cookies 5 minutes on the baking sheet. Place powdered sugar in a large plastic bag or bowl. Work with two cookies at a time. Toss gently to coat and place back on the wire rack.
Allow the cookies to sit at least an hour, up to overnight. Repeat the tossing in powdered sugar. Enjoy!
Notes
Presentation – I use a tablespoon cookie scoop to scoop the dough and then roll into balls. This makes for more evenly portioned cookies. Don’t be alarmed if your cookies lose their perfect shape after baking and settling. They will still be beautiful and delicious!Variations – Any chopped nuts would be wonderful in this recipe. Storage – Store cookies in an airtight container at room temperature for up to 5 days. Layer the cookies between pieces of parchment or waxed paper. You can freeze baked Mexican Wedding cookies for up to 3 months.