Preparation

• In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add confectioners’ sugar and beat on medium high speed until creamy. Scrape down the sides as needed. Beat in vanilla extract until combined. Switch to low speed and slowly add the flour and salt. The dough will look dry at first. Increase speed until dough comes together. Beat in chopped pecans, if using.
• Cover the cookie dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. If chilling for 3+ hours, let sit at room temperature for at least 30 minutes before rolling into balls.
• Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper or silicone mats. Pour the confectioners’ sugar for coating into a shallow bowl.
• Scoop or roll 1 Tablespoon of cookie dough per cookie. Roll into a ball and place on baking sheets, at least 2 inches apart. Bake until golden brown on the bottom edges and barely browned on top, about 15 minutes.
• Allow cookies to cool for 5 minutes, then gently roll in confectioners’ sugar to coat completely. Place on wire racks to cool completely. Once cooled, roll in confectioners’ sugar again for a final coat.
• Cookies stay fresh covered at room temperature for up to 1 week.