In a large bowl, stir together the softened butter, 1/2 cup powdered sugar and the vanilla until smooth and creamy — a wooden spoon and a little patience is all Grandma ever used.

Stir in the flour and salt until a crumbly dough forms, then mix in the finely chopped pecans. Work the last of the flour in with your hands until the dough holds together.

Cover and chill the dough at least 1 hour, until firm enough to roll without sticking.

Heat the oven to 400°F (200°C). Roll the cold dough into 1-inch balls and place them 1 inch apart on ungreased baking sheets — these barely spread.

Bake 10–12 minutes, until the cookies are set and the bottoms are just barely golden. The tops should stay pale — do not let them brown.

While the cookies are still warm, roll them gently in powdered sugar to coat, and set them on a wire rack. They are delicate now, so use a light hand.

When the cookies are completely cool, roll them in powdered sugar a second time for the thick snowy finish. Shake off the excess and store.