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Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
Combine flour, pecans, and salt in a small bowl. Set aside.
Beat the butter, vanilla extract, and powdered sugar with a stand mixer until creamy.
Turn the mixer on low, and add the dry ingredients. Mix until just combined.
Using a small cookie scoop, portion out 1-inch balls, and place them on the prepared baking sheet leaving a 1-inch space between each cookie.
Bake for 8-10 minutes or until the bottom edges of the cookies are lightly browned. Be careful not to burn!
Cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store at room temperature for 7-10 days.