Toast pecans by placing them in a single layer in a large frying pan and toasting them over medium heat, stirring frequently until they are fragrant and golden, about 4-5 minutes. Remove to a bowl and let cool. Once they are cool, transfer to a food processor and pulse until they are finely chopped, but not so much that they turn into nut butter.

Heat oven to 350°F and line a baking sheet with parchment paper.

Beat butter and 1/2 cup of the powdered sugar in the bowl of a stand mixter fitted with the paddle attachment on medium until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula.

Add ground pecans and remining ingredients except the remaining 1 cup of powdered sugar. Start on low then increase speed to medium and mix for 2 minutes. It will be crumbly but should hold together when you squeeze a handful of dough in your palm.

Scoop into tablespoon-sized balls using a cookie scoop. Press the dough into the scoop to compact it so it holds together then transfer to the baking sheet. Continue scooping out balls of dough and place them 1-inch apart on the baking sheet.

Bake until the bottoms are golden, about 15 minutes. Meanwhile place remaining cup of powdered sugar in a medium bowl.

Let cool 5 minutes then roll the cookies in the powdered sugar to coat. Set on a wire rack to cool completely. If you want an extra thick coating of powdered sugar, roll the cookies one more time after they have cooled.