There is a good reason this recipe has been around for so long: amazing texture and buttery, pecan goodness all covered in powdered sugar. Just don't expect them to last long in your house!
Toast pecans for 10 minutes then chop finely (do not proceed to the next step until the pecans are completely cooled)
Combine all of the ingredients (except for the confectioner's sugar) into a large bowl and mix completely
Using a small cookie scoop (mine holds about a tablespoon) scoop up some of the cookie dough and press it in firmly. Release it from the cookie scoop and smooth out any cracks. Place onto a parchment lined cookie sheet.
Cook each batch for 13-15 minutes, depending on your oven and the size you make your cookies, until you can see a little bit of golden brown on the edges.
Place on a wire rack to cool completely.
Once all of the cookies are completely cooled, toss in a medium bowl, a few at a time, with the powdered sugar.