Preheat oven to 325° fahrenheit and line 2 baking sheets with parchment paper and set aside. To finely chop your pecans, place them in a food processor or blender and pulse until they are fine, but still chunky.

In a large bowl, using a hand mixer, cream together your butter and ½ cup powdered sugar, about 3 minutes until it is light and fluffy. Add in your vanilla and almond extract, whip until combined.

In a separate bowl, whisk together your sifted flour, salt, and pecans. Add the dry ingredients to the butter and sugar mixture, mix on low speed until everything is combined but do not overwork the dough

Scoop the dough out about 1 tablespoon each and round into 1” balls, place on your parchment lined pans and bake for 10-15 minutes. The cookies should just start to lightly brown on the bottom and be firm.

Remove cookies from the oven and allow to cool on the pan for at least 5 minutes before placing on a wire cooling rack. Then cool the cookies completely to room temperature.