Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.

Chop the pecan halves in the food processor or by hand until very small then add to a large mixing bowl.

Add the flour, cornstarch and salt to the bowl with the pecans and stir to combine.

In a separate large bowl or bowl of stand mixer fitted with paddle attachment add the butter, vanilla extract and 1/2 cup of the powdered sugar and beat on medium speed for 3-4 minutes until creamy.

Add the flour mixture to the butter mixture and beat on low until combined.

Form the dough into 1 inch balls and place on the prepared baking sheet (do not flatten them).

Bake in preheated oven for 8-11 minutes until lightly golden around the edges.

Allow the cookies to cool for 5 minutes, or until cool enough to handle.

Pour the remaining cup of powdered sugar onto a plate. Roll the cookies in the sugar once, then 1-2 more times until you have a good coating then set aside to cool completely.

Cookies are good stored at room temperature for 5 days.