Preheat oven to 400F.
Arrange pecans in a single layer on baking sheet. Toast until fragrant, about 5 minutes; let cool.
Reduce oven temperature to 325F.
With mixer at medium speed, beat butter until smooth and creamy.
Add 1 ¼ cups confectioners’ sugar and beat until blended.
Add vanilla extract then gradually add flour, pecan meal and salt until combined.
Stir in toasted pecan.
Shape dough into a disk, wrap in plastic wrap and refrigerate 1 hour until chilled.
Divide dough into 36 balls and arrange 2 inches apart on a baking sheet.
Bake 2o minutes or until edges are golden.
Cool 2 minutes on baking sheet and then transfer to wire rack.
Let cool about 5 minutes then roll cookies in remaining ¾ cup confectioners’ sugar.
Cool completely on wire rack.