Using either a stand mixer with the whisk attachment or an electric hand mixer with a large bowl, add the butter and brown sugar to the bowl and cream together on high speed until light and fluffy. Blend in the vanilla extract.

Gradually add the flour, half a cup at a time, mixing until thoroughly combined. With a rubber spatula, stir in the pecan pieces. Refrigerate for 30 minutes.

Preheat the oven to 350°. Prepare two baking sheets with silicone mats or parchment paper.

Scoop about a third of a cup of powdered sugar into a dipping bowl. Roll the dough into about 1½” balls. Dip and roll each ball into the powdered sugar and place on the baking sheet, spaced about 2 inches apart.

Bake one sheet at a time for about 14 to 16 minutes, or until lightly golden brown. They will still seem squishy but will firm up as they cool. Let cool on a wire rack.

Enjoy!