Simple, nutty shortbreads that are none too sweet.
4 ounces cold unsalted butter , cut into 1/2-inch cubes1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weightAdjust oven rack to lower-middle position and preheat oven to 350°F . Combine pecans and powdered sugar in a 10-inch stainless steel skillet and toast in oven until fragrant but not deeply browned, 12 to 15 minutes.
Sprinkle about half of powdered sugar into skillet, then divide dough into 20 half-ounce portions . Tumble each piece in powdered sugar until fully coated and roll into a ball. When all pieces have been rounded up, shake skillet so the cookie dough rolls around, collecting more sugar. Arrange on a parchment-lined half sheet pan and bake until puffed and firm, about 18 minutes. Cool to room temperature directly on sheet pan and sift remaining powdered sugar on top.
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