In a large mixing bowl, use an electric mixer to cream the softened butter and 1/2 cup of powdered sugar on medium speed until light and fluffy, about 2-3 minutes.

Beat in the vanilla extract, almond extract, and salt until well combined.

With the mixer on low speed, gradually add the all-purpose flour, mixing just until the dough comes together. Be careful not to overmix.

Using a spatula, fold in the finely chopped pecans until they are evenly distributed throughout the dough.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 days. This step is crucial to prevent the cookies from spreading.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Scoop the chilled dough and roll it into 1-inch balls. Place them about 1-2 inches apart on the prepared baking sheets.

Bake for 12-15 minutes, or until the bottoms are lightly golden brown. The tops will remain pale, which is normal.

Let the cookies cool on the baking sheet for just 5 minutes. While they are still warm, gently roll each cookie in a shallow bowl of sifted powdered sugar until lightly coated. Place them on a wire rack to cool completely.

Once the cookies have cooled completely to room temperature, roll them in the powdered sugar a second time for a thick, snowy coating. Serve and enjoy!