Preheat the oven to 325ºF (165ºC). Line two baking sheets with parchment paper.
Beat the butter with an electric mixer until smooth and creamy.
Add 1/2 cup (2 1/8 oz or 60g) powdered sugar, vanilla and sea salt. Beat until light and fluffy.
In a separate medium bowl, combine the flour and pecans.
Add flour and pecan mixture to butter mixture gradually. Mix on low speed until well combined.
Shape dough into scant 1-inch balls. Place balls one inch apart onto the prepared baking sheets.
Bake until light golden brown, about 17-20 minutes
Place the remaining 1/2 cup (2 1/8 oz or 60g) of powdered sugar in a plastic bag. With a spatula, transfer three warm cookies into the bag. Shake gently to coat cookies with powdered sugar. Transfer to cooling rack. Repeat with remaining cookies.
Cool cookies completely then proceed to instructions for pastel powdered sugar, depending on which color you have selected.
Pink powdered sugar
Process freeze-dried strawberries or raspberries into a fine powder in a mini food processor.
Whisk freeze-dried berry powder with 1/3 cup (1 3/8 oz or 40g) powered sugar together in a small bowl.
Transfer powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer cookies back to the rack and repeat with remaining cookies.
Blue powered sugar
Whisk 1/3 cup powdered sugar and spriulina powder in a small bowl.
Transfer powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer cookies back to the rack and repeat with remaining cookies.
Lavender powered sugar
Process freeze-dried blueberries into a fine powder in a mini food processor.
Whisk freeze-dried blueberry powder with 1/3 cup (1 3/8 oz or 40g) powered sugar together in a small bowl. Whisk in petal dust for a more vibrant color, if desired.
Transfer powered sugar mixture to a plastic bag. Place three cookies in the bag and shake gently until coated with the powdered sugar mixture. Transfer cookies back to the rack and repeat with remaining cookies.
Recipe Notes
*The ratios for the pastel powered sugar are approximate. Freeze-dried fruit varies in color. Add more or less to achieve your desired shade.