In a medium bowl, combine flour and salt; set aside.
In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and vanilla until light a fluffy. Fold in the toasted pecans. Add the dry ingredients and beat until the dough just comes together. Roll the dough into 1" balls and place cookies on a parchment-lined baking sheet. Bake for 20-25 minutes, until tops are just beginning to turn golden.
Remove cookies from the oven and allow them to cool. Put the powdered sugar in a large ziplock bag. Put the cooled cookies in the bag a few at a time, close the bag, and shake gently to cover the cookies with powdered sugar.
Recipe by Lulu the Baker at https://luluthebaker.com/russian-tea-cakes/