Toast pecans - place them on a cookie sheet and bake at 350° for about 10 minutes, stirring occasionally. Cool and finely chop them in a food processor or nut chopper. Preheat your oven to 350 degrees.

In a large mixing bowl, combine the butter and the powdered sugar. Beat on medium speed with an electric mixer until smooth and creamy, about 2 minutes. Beat in the vanilla. Add the dry ingredients and pecan pieces. Stir until well combined.

Use a cookie scoop to portion the dough. Shape dough into small balls by rolling in the palms of your hands. (Mine were about 1 1/8" across.)

Place about 1 1/2 inches apart on an ungreased cookie sheet. Bake at 350° for 10-12 minutes or until set. Cookies do not need to brown.

Let cookies cool on the pan for 4-5 minutes, then roll in powdered sugar. Place on a wire rack and let cool completely. Re-roll in the remaining powdered sugar.