1/3 cup sugar, plus more for coating
3/4 cup chopped pecans
1/2 cup (1 stick, 112 g) unsalted butter, room temperature
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
With an electric mixer, cream butter for about a minute. Add 1/3 cup sugar and cream until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar.
Preheat oven to 350°. On a baking sheet, toast pecans until fragrant, about 7 minutes. Let cool completely; finely chop.
Place, 3 inches apart, on a baking sheet.
Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.