Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Set aside, while you make the cookies.
Using a hand mixer, mix the butter, sugar, until mixture is fluffy - about 3-5 minutes.
Pour in the vanilla and almond (optional) extract, mix to blend.
Then add flour, salt, and lime zest and thoroughly mix on low speed until flour has been fully incorporated.
Switch out the mixer for a wooden spoon, then add in the pecans. Mix to incorporate pecans.
For best results, let the cookies chill in the fridge for about 30 minutes before rolling.
Measure out 2 tablespoons of dough and roll into balls using your hands. Place on the prepared sheet. Repeat using all the dough.
Bake for 13-15 minutes until the edges become slightly golden. Pay close attention to why baking the cookies you do not want them to over brown.
Meanwhile, in a medium mixing bowl, sift the powdered sugar using a fine-mesh sieve to remove lumps.
Once cookies are ready to remove from the oven and allow to cool for 2-3 minutes so they can firm up. Do not let them cool completely, you want the cookies slightly warm.
Gently roll cookies in powdered sugar and place on a plate or cooling rack to cool. Some of the sugar will come off, no worries, just roll in more sugar once they have completely cooled.