(Note: You'll need to prepare the dough, then chill for at least 8 hours.) Combine 1 cup all purpose flour, toasted pecans and salt in food processor. Using on/off pulses, finely chop pecans. Using a mixer, beat butter, 3/4 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 8 hours or overnight.

After chilling the dough, preheat oven to 325°F. Working with 1 tablespoon of dough at a time, shape dough into 3-inch-long logs. Pinch ends of logs to taper and turn in slightly, forming crescents. Place cookies on un-greased baking sheets, spacing 1 inch apart (cookies will not spread).

Bake cookies until light brown around edges and firm to touch, about 18-22 minutes. Cool cookies 10 minutes on baking sheets. Roll cookies in additional powdered sugar. (Cookies can be prepared 2 weeks ahead. Store in airtight container.)