Place pecans in a food processor or small chopper. Ground until no big chunks remain.
In a bowl fit with a mixer, beat butter, 1/2 cup powdered sugar, and 1/3 cup granulated sugar until light and fluffy; about 5 minutes.
Beat in salt, and vanilla extract.
Slowly beat in flour, 1/2 cup at a time until incorporated.
Slowly beat in chopped pecans and mix just until incorporated.
Refrigerate dough 30 minutes to 1 hour. This will make the dough easier to work with.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Use a cookie scoop to scoop dough. I used a 1 1/2 tablespoon cookie scoop. If the dough is sticky, dip it in a bowl of powdered sugar between each scoop.
Roll dough between hands to create a ball. Place on baking sheet spaced about 1 inch apart.
Bake in oven 15-18 minutes. Allow cookies to cool for 5 minutes.
In a large bowl, add 1 1/2 cups powdered confectioners' sugar.
Coat each ball with powdered sugar. Transfer to cooling rack. Repeat step after completely cooled.
Store in an air-tight container.