In a food processor, grind the pecans in short bursts until no big chunks remain.

Add the butter and beat until smooth. Next, add in the powdered sugar and the white sugar and mix until fluffy and light. This will take at least 5 minutes. Beat in the salt and vanilla. Slowly beat in the flour 1/2 cup at a time followed by the pecans 1/2 cup at a time.

Refrigerate the dough for 30 minutes to an hour.

Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

Fill a bowl with the powdered sugar for dipping. Set aside.

Using a 1 1/2 inch cookie scoop to measure the snowball dough. Roll the Pecan Snowball Cookie dough into balls. Place on a baking sheet a little over one inch apart.

Bake for 15 to 18 minutes. The Snowball Cookies are done when the bottom is just slightly golden.

Let the cookies cool on the pan for 5 minutes. Give each cookie a roll in the powdered sugar and place on the prepared cookie rack or the prepared wax paper.