Mexican Wedding Cookies

My husband's favorite cookie:

Mexican Wedding Cookies

2 1/2 cups flour
1/4 teaspoon salt
1 cup finely chopped pecans
1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla extract (I only use 1)
1 1/2 cups powdered sugar

In a bowl stir together flour, salt, and pecans to combine thoroughly; set aside. Preheat oven to 350 degrees F.

In a mixing bowl combine butter and a 1/2 cup of the powdered sugar; beat until fluffy. Blend in vanilla. Gradually add flour mixture, beating just until dough clings together.

Shape into 1 1/2 inch balls. Place about 2 inches apart on ungreased cookie sheets. Bake until firm and lightly browned (20 to 25 minutes).

Spread about 3/4 cup of the remaining powdered sugar on a rimmed baking sheet. As cookies finish baking, remove them to the sugar-lined baking sheet; generously sift some of remaining powdered sugar over warm cookies, turning in sugar if necessary to coat all surfaces liberally. Transfer to wire racks to cool completely.