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1
Put the pecans in a food processor and pulse until coarsely ground.
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2
Add the butter and pulse until combined.
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3
Mix in the sugar and vanilla.
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4
Add the flour and salt and pulse just to combine.
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5
Press the dough into a ball and wrap in plastic.
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6
Refrigerate just until firm or make up to 2 days ahead, but let stand at room temperature until pliable but still cold.
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7
Preheat the oven to 350 degrees.
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8
Using about 1 tablespoon of dough for each cookie, roll the dough into balls with your hands.
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9
Flatten with the palm of your hand to make mounds 1 1/2 inches in diameter.
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10
Place on a baking sheet lined with parchment paper.
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11
Bake until browned on the bottom, about 12 minutes.
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12
Let cool completely.
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13
Sift the confectioners' sugar over the cookies.
