• Your dough needs to chill for 30 minutes to an hour so wait to preheat your oven.
• In the bowl of your stand mixer, beat the butter, brown sugar, and granulated sugar until creamy.
  1 and ½ cups butter, ¼ cup brown sugar, ¼ cup granulated sugar
• Add the remaining ingredients to the mixing bowl: flour, salt, pecans, and vanilla. Beat until combined, being careful not to overbeat.
  ¼ teaspoon salt, 2 cups all-purpose flour, 1 cup pecans, 2 teaspoons pure vanilla extract
• You can measure the cookies using a spring-release scoop or roll them into a log and slice them. I poured the dough onto a large piece of plastic wrap, smushed the dough together, and made a log that was approximately 12 inches long.

To Bake

• Preheat the oven to 350℉.
• Scoop or slice the cookies and place them on a sheet pan approximately 2 inches apart. If you're using a spring-release scoop, take a flat-bottom glass, dip it in sugar, and press the cookies to 1/4-inch thickness. These cookies don't spread so they'll stay the shape they are unless you flatten them.
• They also don't brown much so keep a close eye on them. I baked these at 350℉ for 18 minutes. They only slightly got brown around the edges.
• Remove from the oven and transfer to a wire rack to cool. Store in an airtight container, they'll stay fresh 6 to 7 days.