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Preheat the oven to 350°F. Cream the butter and sugar until light and fluffy. Beat in the vanilla, then gradually beat in the flour. Fold in the pecans. Editor's Tip: Creaming butter and sugar together aerates the dough and gives it some lift, which results in a light and tender crumb.
Take a heaping tablespoon of dough and shape it into a 2-inch crescent. Repeat with the remaining dough. Arrange the cookies 2 inches apart on ungreased baking trays.
Bake the cookies for 12 to 15 minutes until lightly browned.
When cool enough to handle but still warm, roll the cookies in confectioners' sugar to coat them. Set the sugar-coated cookies on wire racks to cool completely. Editor's Tip: If you want an extra-white sugar-coated cookie, roll the still-warm cookies in confectioners' sugar once, and then once cooled, roll them in the sugar again.