Baking Instructions

• Preheat the oven to 375 degrees F (190 degrees C).
• Spread pecans evenly onto a baking sheet.
• Bake in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely, then coarsely chop in a food processor.
• Beat butter in a large bowl with an electric mixer until creamy. Add sugar; beat until light and fluffy. Beat in egg yolk, vanilla, and salt until well combined. Slowly mix in pecans. Stir in flour until dough begins to come together.
• Roll dough into a ball and divide it in half. Roll each dough half into a 1 ½-inch-thick log. Wrap each log in wax paper and refrigerate, 4 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unwrap dough logs and cut into slices, about ⅓-inch thick. Place on the prepared baking sheet.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool cookies on a wire rack.