Instructions
Preheat oven to 350°F (180°C).
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy (about 20 seconds).
Add 1/2 cup powdered sugar and salt, and mix well. Blend in the vanilla extract.
Sprinkle the cornstarch over the mixture. With the mixer on low speed, slowly add the flour and mix just until combined. Stir in the pecans.
Scoop the dough, 1 tablespoon at a time, and roll it into balls. Place the balls on ungreased baking sheets.
Bake in the preheated oven for 13–15 minutes, until the bottom edges are lightly golden. If you experience spreading, chill the dough balls for 1 hour before baking.
These cookies are best when dry in texture, so do not underbake. They should be dry but melt-in-your-mouth delicious.
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