1. Preheat oven to 350 F. Lightly butter 24 mini muffin cups 1 3/4 inch; set aside.
2. In mixing bowl stir together flour, sugar, and 1.2 tsp salt. Cut butter in 1 inch pieces; add to flour. Beat with electric mixer on low speed 5 to 7 minutes or until thoroughly blended, scraping sides of bowl occasionally (mixture will resemble fine crumbs and begin to cling together). Add pecans. Press mixture together to form dough.
3. Divide dough into 24 portions; press into muffin pans. Bake 15 to 20 minutes or until lightly browned. Cool 5 minutes in pans. Carefully turn out of pans. Cool completely on wire racks. Dust with powdered sugar before serving.