Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Using a nut chopper or knife and cutting board, chop the pecans.
Making the Snowball Cookies
In a large mixing bowl, cream together the softened butter and gradually add 3/4 cups powdered sugar. Mix in the vanilla extract.
In a small bowl, combine the all-purpose flour, salt, and chopped pecans.
Gradually add the flour mixture to the creamed butter. Mix thoroughly.
Shape into 1-1 1/2 inch balls.I like to use a cookie scoop for this. If you're familiar with Vollrath scoops, you might use the Purple Scoop Size #40 (3/4 oz) or Black Scoop Size #30 (1 oz).
Place balls on cookie sheet lined with parchment paper or a silicone baking mat, about an inch apart. Bake in preheated oven for 12-15 minutes until done. Bottoms should be golden brown, but tops will still be white.
While still warm, roll in remaining powdered sugar, repeating a second or third time for better coverage. Cool on wire racks.
Makes 36. Store in a tightly covered container for up to 10 days.
*Unless otherwise indicated, all butter used on this recipe site is salted.