In a bowl, beat butter and cream cheese until light and fluffy. Combine flour and salt, gradually add to butter mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.
Divide dough in half. On a lightly floured surface, roll out one portion into an 18 in X 8 in rectangle. Cut length wise into 6 three sections, cut each section into 3 in X 1 in strips. Roll each strip around a pecan half, place 1 in apart on ungreased baking sheets. Repeat.
Bake at 350 degrees for 12-15 minutes or until the bottoms are lightly browned. Remove to wire racks to cool completely. Roll in powder sugar.
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