1. In a large mixing bowl, beat 1 cup unsalted butter with 1/2 cup powdered sugar and 1/4 cup granulated sugar until light and fluffy (about 2–3 minutes).

2. Mix in 1 teaspoon vanilla extract until incorporated.

3. In a separate bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt.

4. Gradually add the dry ingredients to the butter mixture, mixing on low speed until combined.

5. Gently fold in 3/4 cup finely chopped pecans. Dough will be crumbly but should hold together when pressed.

6. Scoop about 1.5 tablespoons of dough and form into 2-inch-wide, 1/2-inch-thick discs.

7. Place cookies on a parchment-lined baking sheet, spaced 2 inches apart.

8. Bake at 350°F (175°C) for 14–16 minutes or until edges are lightly golden.

9. Let cookies cool on pan for 5 minutes, then transfer to a wire rack.

10. While still warm, sprinkle cookies with extra granulated sugar.