Preheat the oven to 350°F (180°C).
Prepare two baking pan by lining then with parchment paper or silmat.
Line two baking sheets with parchment paper or silicone mats.
Place the pecans in a food processor and pulse until breadcrumb consistency is reached and set aside.
Add the butter and sugar into a mixing bowl with paddle attachment and cream together until smooth. You can also use a hand mixer and beat until mixture is creamy and smooth.
Add the almond extract, vanilla extract and eggs and mix until smooth.
Add in the flour and pecans in intervals and mix until cookie dough comes together.
Using a tablespoon or small ice cream scoop, spoon the cookie dough and using your hand roll them into a ball.
Place shaped pecan cookie dough onto baking pan spacing them about 1/2 inch apart.
Bake each cookie sheet for 10-12 minutes or until a light golden brown color is reached.
Let pecan cookies cool for 15 minutes.
Place confectioners sugar into a medium size bowl.
Roll and coat each cookie in the confectioners sugar 2 times.
Place onto serving plate.