Prep: The shaped cookies go in the freezer, so you will preheat the oven a little later in the recipe (baking temp 350°F.) Get your ingredients ready.

Cream butter: Place butter, vanilla and salt in a large mixing bowl. Beat well with an electric mixer.

Add flour and sugar: Add flour and powdered sugar and mix until fully combined.

Add pecans: Add the pecans (or mini chocolate chips) and mix on low until incorporated.

Shape cookies and chill: Roll dough into 1 tablespoon sized balls and place on lined baking sheets. Freeze for 10 minutes.

Bake: In the meantime, preheat the oven to 350°F. Bake the cookies in batches (only one baking sheet in the oven – or the cookies on the bottom could melt away!) for 10-15 minutes or until JUST lightly golden brown in color.

Roll in powdered sugar: Cool for 5 minutes on the baking sheet. Place powdered sugar in a medium bowl. Roll the cookies in the sugar and set on a cooling rack to cool completely.

Re-roll and serve: Roll in the powdered sugar again. Serve, or store in cookie tins for 5-7 days.