Heat oven to 350°F; parchment-line two sheets. Beat butter and dough sugar creamy; add vanilla.

Mix flour and salt just until combined; fold in pecans. Form 30 compact balls.

Space 1 inch apart; bake one sheet at a time 13 to 14 minutes until bottoms pale gold and tops dry.

Cool 5 minutes; gently roll warm cookies in coating sugar. Rack-cool completely.

Roll again in remaining powdered sugar; tap off loose excess before storing.