Preheat the oven to 400F (204C).
In a dry pan over medium heat, toast the pecans until they begin to slightly darken and become fragrant, approximately 5-10 minutes.
Place 2 cups of the powdered sugar into a shallow bowl and set aside for later.
In a large mixing bowl, add 1/2 cups of powdered sugar, butter, and vanilla extract. Cream with an electric mixer.
Add the flour and salt and mix again until fully incorporated, you should be left with a fairly crumbly dough.
Roughly chop the toasted pecans, then fold them into the dough
Use your hands to form the dough into roughly 1-inch spheres and place them on a baking sheet lined with parchment paper. Space the cookies roughly 1 inch apart.
Bake for 12 minutes, or until the edges of the cookies are golden brown.
Remove the cookies from the oven and let them cool for a minute or two.
When the cookies are just cooled enough to touch (they should still be relatively hot, but not enough to burn you), roll them in the additional powdered sugar until they are fully coated. Set them aside to cool completely, once cool roll them again in the remaining powdered sugar.
Plate and enjoy your snowball storm cookies!