In a large bowl, beat butter, cream cheese and salt until smooth. Gradually beat in flour. Divide dough in half; shape each into a disk. Wrap and refrigerate 2 hours or until firm enough to roll.
Preheat oven to 350°. Dust a work surface with about 2 tablespoons confectioners' sugar. Roll 1 portion of dough into an 18x8-in. rectangle; cut dough crosswise into six 3-in.-wide sections. Cut each section crosswise into eight 1-in.-wide strips. Roll each strip around a pecan half; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough and pecans, dusting work surface with an additional 2 tablespoons confectioners' sugar.
Bake 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.
Place remaining confectioners' sugar in a shallow bowl. Roll cookies in sugar, coating well.
Freeze option: Bake, cool and roll cookies in confectioners' sugar as directed. Freeze in freezer containers, separating layers with waxed paper, up to 3 months. Thaw before serving; dust with additional confectioners' sugar.
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