In a medium bowl, mix together the flour, salt and pecans. Set aside. In a small bowl, add 1 cup of the icing sugar and set aside.

In the bowl of a stand mixer or in a large bowl with a hand beater, beat the butter until creamy then add ½ cup of the icing sugar in small amounts and beat until fluffy. Add the egg and vanilla extract and beat again until combined.

Add the dry ingredients to the wet ingredients gradually and beat on low speed until the dough starts to come together. Use a large wooden spoon or your hands to finish combining the ingredients together. Form the dough into a ball and wrap in plastic wrap. Chill it in the fridge for a minimum of 2 hours or up to 24 hours.

Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. Roll the dough into approximately 1 inch balls and place on the baking sheets 2 inches apart. Bake for 10 minutes or until golden brown on the bottom. Let cool for a few minutes, toss in icing sugar and transfer to a large plate to cool completely.

Once cookies have cooled to room temperature toss in icing sugar again. Store in an air tight container.