Preheat over to 350 degrees.
On a baking sheet, toast pecans about 6 minutes, or until fragrant. Let cool, finely chop.
Using a stand or hand mixer, cream butter and ⅓ cup sugar until light, about 1 minute.
Beat in salt, vanilla, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
Shape dough into small golfball sized balls.
Roll in sugar. Place 2 inches apart, on a baking sheet. Gently flatten with the bottom of a glass.
Sprinkle with additional sugar if desired.
Bake until golden brown, about 15 minutes, rotating the baking sheet halfway through.
Cool cookies on a wire rack.