Preheat oven to 325 degrees.
Break pecans into 2-3 pieces
Cream butter and sugar with mixer until pale, with mixer running add vanilla and salt.
Turn mixer to low, gradually add flour just until incorporated. Stir in pecans.
Over and refrigerate until firm, 15 min.
Drop 2 tbsp. scoops on pan, 2 in. apart. Rotate pans halfway through.
Bake 15 min. until edges golden. Let cool on sheets on wire racks for 5 min., transfer to rack and cool. Dust with pd. sugar before serving.
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