• Preheat your oven to 350°F. Line a baking sheet with parchment paper.
• In a stand mixer or large bowl, beat the butter and sugar until creamy.
  1 ¾ cup Butter, ½ cup Sugar
• Mix in the vanilla.
  2 teaspoon Vanilla
• Add the flour and salt, then mix in the chopped pecans. The dough should be soft but easy to roll.
  ½ teaspoon Salt, 3 cup Flour, ½ cup Chopped Pecans
• Roll the dough into one inch balls and place on the baking sheet.
• Press a small indent into the top of each cookie using your thumb or the back of a spoon.
• Bake for 10 to 12 minutes, or until the cookies are set and lightly golden on the bottom.
• Move to a cooling rack and cool completely before frosting.

Buttercream Frosting

• Beat softened butter and vanilla until smooth.
  1 cup Butter, 2 teaspoon Vanilla
• Add powdered sugar gradually, starting on low and mixing until combined.
  4 cup Powder Sugar
• Scrape the bowl several times to keep the frosting smooth.
• Mix in heavy cream one tablespoon at a time until the frosting is thick and fluffy.
  3-4 Tablespoon Heavy Whipping Cream
• Pipe or swirl onto cooled cookies.