Preheat the oven to 325°F and butter 2 baking sheets. Onto a piece of waxed paper, sift together flour and salt. In a medium bowl, with electric mixer on high, cream butter and granulated sugar until light and fluffy. Blend in vanilla. Using a wooden spoon, stir in flour mixture, then pecans.
Dust your hands with confectioner's sugar and roll dough into 1-inch balls. Place 2 inches apart on baking sheets and bake 25 minutes, or just until light brown. Transfer to racks to cool 15 minutes, then roll in confectioner's sugar. Store in an airtight container up to 2 weeks.
While we recommend each snowball to be about 1-inch in size, you can make your cookies as big as you like!