1 1/4 cups confectioners' sugar, sifted, plus more for dusting
1 large egg
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside.
Whisk flour, baking powder, and salt in a medium bowl; set aside. Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix until
just combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.
Roll tablespoons of dough into 2-inch-long logs. Roll
logs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart.
Bake cookies, rotating sheets halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer logs to wire racks to cool, about 5 minutes. Sift confectioners' sugar over cookies before serving, if desired. Cookies can be stored in airtight containers at room temperature up to 3 days.
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