In a large bowl, mix together butter, sugar and vanilla. Once mixed, add in flour, chopped pecans and salt. I found it was easier to mix the dough together with my hands. The dough will be on the drier side.
Roll dough into one inch balls and place them evenly spaced (about 1 inch) on a non-greased cookie sheet.
Bake for 9-11 minutes (keep an eye on them, you want them to be set but not browned at all).
Remove sheet and let cookies cool slightly on a wire rack. Once warm, roll them gently in powdered sugar and then allow to cool on wire rack.
Roll cookies in powdered sugar one more time and then serve.
Recipe was adapted from Betty Crocker.
Recipe by Modernly Morgan at http://www.modernlymorgan.com/2014/12/russian-tea-cakes-recipe.html