Buttery shortbread cookies loaded with chocolate chips and pecans, rolled in powdered sugar.
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
In the bowl of a stand mixer, beat together butter, sugar, and salt until light and fluffy. Add egg and vanilla extract. Gradually add flour, scraping down sides of bowl as needed. Stir in chcolate chips and pecans.
Use a tablespoon to measure cookie dough and roll into ball. Place on baking sheet and bake for 15 minutes, rotating baking sheet halfway through baking. Bottoms of cookies should be a light golden brown.
Let cookies cool for 5 minutes, then roll in powdered sugar. Let cool completely and roll again. Store tightly covered for up tp three days.