Preheat the oven to 325°

Line two sheet pans with parchment paper.

Coat pecans and flour together in a medium bowl.

Using a stand mixer fitted with the paddle, mix butter on medium-low speed until smooth.

Add the 3/4 cup and 1 3/4 teaspoons powdered sugar to the butter and mix for 2 minutes, the mixture will be fluffy. Scrape the sides and bottom of the bowl as needed.

Add the flour/pecan mixture and mix on low for 30 seconds.  Scrape the bowl to make sure all dry ingredients are incorporated.

Divide the dough into one 1/2-tablespoon portion, roll into balls, and arrange on the lined pans, with 1 1/2 inches between them.

Press balls with your hand into 2-inch disks.

Bake 15 to 18 minutes until slightly brown.

Allow cooling in the pans for 5 to 10 minutes. Arrange the cookies on a rack to cool completely.

Dust with powdered sugar.

Store in a covered container for up to 3 days.