Toast the pecans on a baking sheet for 4 – 5 minutes until fragrant, then cool. Once cool, add the pecans and 4 tablespoons powdered sugar to a processor and blend until the pecans are finely chopped.

In a bowl, mix the pecan mixture with the flour and salt. Set aside.

Cream together the softened butter, 4 tablespoons powdered sugar, and vanilla until light and fluffy.

Add the dry ingredients and mix until combined.

Form the dough into a ball and cover. Refrigerate for about 30 minutes or until firm enough to work with. Portion the cooled dough into tablespoon-sized balls using a scoop or a measuring spoon.

Roll each ball into a 3-inch log that is slightly tapered on the ends. Form into a crescent shape and set on parchment-lined baking sheet about 1-inch apart.

Bake at 350°F for about 12 minutes, until golden on the bottom.

Sift powdered sugar over the tops of the cookies while they are still warm from the oven, until the sugar is no longer melting.

Cool completely. Store in an airtight container for up to 5 days.