Beat brown sugar, butter, and vanilla until well-blended. Add eggs, one at a time, beating well after each addition. Beat in baking soda and salt. Add flour and pecans, stirring until smooth.
Cover bowl and refrigerate for 1 hour.
Preheat oven to 350°. Grease or line baking sheets.
Place confectioners’ sugar in a shallow dish. Using about a tablespoonful of dough, roll dough into balls. Roll balls in confectioners’ sugar, coating thoroughly. Place dough balls 2 inches apart on prepared baking sheets.
Bake 12 minutes, or until cookies have spread and cracked on top. Cool on baking sheets for 5 minutes. Then, transfer to wire racks to cool completely.
Makes about 4 dozen cookies.
*Before toasting pecans, lightly spritz with water and sprinkle with salt.