Combine 1 cup all purpose flour, toasted pecans and salt in a food processor. Using on/off turns, blend until the pecans are finely chopped.
Using electric mixer, beat butter, ¾ cup powdered sugar and vanilla extract in large bowl until well blended. Add pecan mixture and remaining 1 cup flour and mix thoroughly.
Divide dough in half. Wrap each half in plastic and refrigerate for 8 hours or overnight.
Working with 1 tablespoon of dough at a time, with your hands, roll dough into a 3-inch long log shape with tapered ends. Turn the ends in slightly, forming crescents and place cookies on ungreased baking sheets, spacing 1 inch apart.
Bake cookies until light brown around edges and firm to touch, about 18 minutes. Cool cookies 10 minutes on baking sheets. Roll cookies in additional ¼ cup of powdered sugar. Cool completely on wire racks.
Cookies can be stored for up to 2 weeks in an air tight container.
Recipe by How to Decorate at https://www.ballarddesigns.com/howtodecorate/2015/11/holiday-cookie-recipe-pecan-crescent-cookies/