In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium speed until creamy.
Add the 2/3 cup icing sugar and salt. Mix in the vanilla.
Sprinkle the cornstarch over the mixture, so it doesn't blend into one area, then with the mixer set on low speed slowly add in the flour and mix until just combined.
Stir in the pecans.
Scoop the dough out 1 tablespoon at a time and roll into a ball, then place the balls on baking trays lined with baking paper.
Bake in a preheated oven at 175°C – 350°F for 16 - 18 minutes or until the bottom edges are lightly golden.
Remove from the oven and allow to cool several minutes. Then while the cookies are still warm, pour 2 cups of icing sugar into a bowl and mix it with enough cocoa powder to obtain the desired colour.
Roll the cookies in this mixture and transfer them to a wire rack to cool completely.
Once the cookies are cool, roll them again in the mixture so that they are evenly and generously coated.
Decorate with some green granulated sugar to make the “moss”.
Store the cookies in an airtight container.
Recipe Notes
If you don’t have any green sugar, simply add a few drops of liquid green food colour to some granulated sugar in a jar. Shake well until incorporated.