3/4 cup chopped pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
Preheat oven to 350°. Toast pecans on a baking sheet until fragrant, about 6 minutes. Let cool completely then chop finely.
Using an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and beat until light, about 1 minute more. Add in the vanilla, salt, and flour and mix until combined, scraping down sides of bowl, just until dough comes together. Fold in pecans.
Divide dough into 12 pieces and shape each piece into balls. Roll balls in sugar and place, 3 inches apart, on a lightly greased baking sheet.
Using the bottom of a glass, gently flatten each ball of dough.
Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.
Store leftover Butter Pecan Cookies in an air-tight container.