Cream butter in a mixer on medium speed; then add the sugar. Increase the mixer speed so mixture gets fluffy.
Return mixer to medium speed, and beat until the mixture is almost white.
Reduce mixer speed to low and add the eggs (one at a time), mixing well after each addition.
Add the Almond and Vanilla extracts.
Add the baking powder to the flour and whisk, making sure clumps of flour are broken up - ADD a pinch of salt to this mix.
Slowly add the flour mixture to the butter mixture. Add the pecans when the mixer is on slow speed.
Scoop the batter with small ice cream scooper, making balls the same size.
Place on cookie sheet (they will not spread).
Refrigerate for one hour before baking, so the butter hardens, making the cookies crisp when baked
Bake for 15 minutes until cookies are golden brown.
Remove from cookie sheet while still warm and Roll in Confectioners' Sugar..
Bake in a 350 degree oven - about 15 minutes