Preheat an oven to 350 degrees F. Prepare a baking sheet with parchment paper.
Chop the nuts, set aside.
In a large bowl cream together the softened butter and 3/4 cup confectioners sugar with an electric mixer until smooth. Add the egg, almond extract, and vanilla extract.
1/2 cup unsalted butter - softened, 1 large egg, room temperature, 3/4 cup confectioners sugar, 1/2 teaspoon almond extract, 1 teaspoon pure vanilla extract
In a separate bowl whisk together the all-purpose flour, salt, and baking powder. Stir in the chopped pecans. Add the dry ingredients to the butter mixture and mix until just incorporated. Scraping down the bowl as needed.
1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 2 teaspoons baking powder, 4 oz pecans, finely chopped
Shape the dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart.
Bake about 10 minutes or until firm. Watch closely, you don't want them to brown too much on the bottoms. Cool on the baking pan for about 5 minutes.
Remove from cookie sheet to a wire rack and allow to cool completely.
Place 1/4 cup confectioners sugar in a shallow bowl. Roll the cooled cookies in the confectioner's sugar to coat.
1/4 cup confectioners sugar