Preheat the oven to 300 degrees F and line two baking sheets with parchment paper.

Using a stand mixer or a large bowl with a handheld mixer, cream the butter thoroughly until it is light and fluffy, about 2 minutes.

Pause mixing and add in the sugar, sifted flour, finely chopped pecans, vanilla, water, chopped rosemary, chopped caraway seeds, and salt.

Beat the mixture until the ingredients have combined, about 1-2 minutes.

Place the entire mixing bowl in the freezer for about 5 minutes (pro-tip: chilling the dough enables the the cookie to retain its ball shape during baking).

Once chilled, roll all of the dough into about 1/2-inch balls. There should be about 50 dough balls in total. Arrange the dough balls on a cookie sheet with about 1-inch space between each cookie.

Place the baking sheets in the middle of the oven and bake for about 30-35 minutes. Once the cookies have baked and cooled on a baking rack for about 5-10 minutes, roll in sifted powdered sugar and serve.