In a large bowl, cream the butter and add the sugar.
Then mix in the vanilla.

Add the salt to the flour and then slowly combine with the butter.
I usually do this my hand so the batter is not over mixed.

When the flour is fully incorporated, add the chopped pecans.
By now I am actually using only my hands to mix the batter.
Do not over mix.

Roll balls of batter about 1 1/2 inch in diameter.
Roll into small balls about 1 1/2 inch diameter.
Place on a greased cookie sheet, about 2 inches apart.
Gently press your thumb into the cookie to make the shallow well.
The cookie will not spread during baking.

Bake for 20-30 minutes in a 300 degree oven.
Cookies will be a light tan color when done.
Do not over bake, they will continue to darken as they cool on the cookie sheet.

When slightly cooled (about 10 minutes), carefully move to a cooling rack.
The cookies are very fragile at this point.
Frost when completely cooled.

Mix the powdered sugar with a small amount of water to a thick consistency.
Remember, the food coloring will add liquid to create a smoother frosting.
Add food coloring to desired consistency and color.

I usually spoon the frosting onto the cooled cookies.
I have tried piping it on with a bag, but prefer to do it the old fashioned way.
Store lightly covered with wax paper until frosting has hardened.
They can then be packed into tins without sticking together.