Preheat the oven to 350 degrees F. Prepare 2 baking sheets by lining them with parchment paper, or use a silicone baking sheet, and set aside. In a large mixing bowl using a hand mixer or in the bowl of a stand mixer with a paddle attachment on low speed, cream Butter with the Powdered Sugar for 2–3 minutes. The butter mixture will be light and fluffy and turn a pale yellow color. Scrape the sides of the bowl to make sure all of the ingredients are mixed in.

Add Vanilla Extract and 1 or 2 drops of Green Food coloring to the butter mixture and mix until there is an even bright green color throughout.

Chop the Pecans into small pieces, but not so small that they become crumbs. Add the chopped Pecans to the cookie dough along with the All-Purpose Flour and the Salt. The dough will seem dry when adding the flour, but keep mixing as it will come together nicely.

Mix the dough until thoroughly combined, scraping down the sides of the bowl as needed to include all of the ingredients in the dough.

Scoop out cookie dough balls using a size #50 cookie scoop and place them on the prepared baking sheet. Leave about 2 inches between each cookie dough ball to allow for spreading. I like to roll cookie dough balls in my hands to make the dough balls smoother and more evenly round.

Place the baking tray in the refrigerator and chill the dough balls for 30 minutes before baking. Bake cookies in the preheated oven for 8–10 minutes.

Remove from the oven and allow the cookies to cool on the baking sheet before adding the finishing touches.

Pour the powdered sugar into a small bowl, and place one of the cooled cookies into the powdered sugar.

Roll the cookie in the powdered sugar until it is heavily coated. Then return it to the baking tray, and repeat for each cookie.

Lastly, top the cookies with a red heart sprinkle. Make sure to press it into the cookie slightly so that it will hold in place.