1. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
2. In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes). Mix in vanilla.
3. Gradually add flour, mixing until just combined. Fold in chopped pecans and salt.
4. Roll dough into 1-inch balls. Place on trays and flatten slightly with your palm or the bottom of a glass.
5. Bake 12–15 minutes, until edges are golden but centers are pale.
6. Let cool on the tray 5 minutes—they’ll firm up as they cool. Then transfer to a wire rack.
7. Optional: While still warm, roll in powdered sugar for a snowball effect!

✨ Store in an airtight container at room temp for up to 2 weeks—these get better with time!

💡 Make ahead: Dough freezes well—bake from frozen (+1–2 mins).

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 14 mins , Total Time : 29 mins , Servings : 18 cookies , Calories : 100 per cookie , Net Carbs: 9g , Fats: 7g , Protein: 1g