Heat oven to 325°F. Line 8-inch square baking pan with plastic food wrap, leaving 1-inch overhang. Set aside.

In a small bowl combine flour and salt, set aside.

Combine butter, sugar and vanilla extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low and add flour mixture. Beat until well mixed. Stir in pecans and nonpareils.

Knead mixture 4 to 5 times in bowl until dough forms a ball. Pat dough evenly into prepared pan. Use plastic wrap to lift dough from pan.

Cut dough into 1/2-inch squares. Gently place squares 1/2 inch apart onto silicone lined cookie sheets; discard plastic wrap. Bake about 15 minutes or until bottoms and edges just begin to brown.