In a bowl, cream together softened butter and ¾ of the powdered sugar (set the remaining ¼ cup aside for coating). Use an electric mixer and start on low-medium, and work your way to high.

Once the butter and sugar are creamed, add gel food colouring, and continue to use your electric mixer to ensure that the food colouring is evenly distributed. Your creamed butter + sugar should be completely pink.

Next, add the vanilla extract and mix.

Add flour, salt and chopped pecans to the bowl, and fold together with a spatula. Continue mixing, until a dough forms.

If your dough is too dry, add more water, one teaspoon at a time. If too sticky, add flour, one teaspoon at a time.

Wrap the dough in plastic and chill for 20 minutes.

In the meantime, preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.

Roll the cookie dough into balls, about 1 tablespoon in size. Place them gently on your lined cookie sheet, about 1 inch apart from each other (these cookies don’t spread, so you can put them fairly close to each other).

Bake for 13 to 15 minutes. Remove from oven and allow to cool for 5 minutes.