Toast your pecans for 10 minutes in a 350° oven. Let cool briefly and chop finely in a food processor or by hand. You don’t want to grind them to a paste, there still should be small pieces, so be careful. 

Set the racks of your oven:  one the top 3rd and the other the bottom 3rd. Turn down the oven to 325°. 

In a mixer fitted with a paddle attachment, beat the butter with the sugar and salt until fluffy and light, about 3 minutes. 

Beat in the vanilla and the vanilla bean paste. Again beat for a minute or so until the mixture is light and fluffy. 

Remove the bowl from the mixer, and by hand, stir in the flour and pecans. It will be dry at first but will come together. 

Using a cookie scoop or by hand measure out 1 heaping tablespoon of the dough and gently roll into a ball. 

Place onto a cookie sheet lined with silpat or parchment paper,. about 1 ½ inches apart. They will not spread much. Repeat with all the dough. There is enough for 2 cookie sheets worth. 

Have a rimmed pan or plate for rolling the cookies ready, filled with sifted powdered sugar. 

Bake for 15 – 20 minutes. The cookies will not be fully browned but will be golden brown on the bottom.

While still hot, in small batches roll the cookies in powdered sugar, and let cool keeping them separated.

Roll again when they are completely cool.

Keep in an airtight container, and they will last for a couple of weeks, if you can keep your hands away from them. I can’t!