Combine the pecans and ¼ cup sugar, and process until finely ground. Add remaining sugar along with flour, cinnamon, and salt.
Add butter and vanilla, and process until dough just comes together and you can form the balls. If the dough is too dry, add 1 to 2 tablespoons of water.
Shape dough into ½” thick balls and place on a tray/plate that you can fit in the fridge. Chill cookies for 30 mins. Transfer balls to a parchment paper- lined.
Bake the cookies, rotating baking sheet front to back halfway through baking, until lightly browned and set, about 14 to 17 minutes.
Let cool for 5 minutes, and then place in bowl of confectioners’ sugar; toss to coat evenly in sugar.