Step 1

In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy.

Step 2

Add in the egg and vanilla and mix until combined.

Step 3

Fold in the flour and chopped pecans.

Step 4

Bring the dough into a ball and divide in half. Roll each half into an 8 inch log, then wrap it in plastic wrap. Twist the ends of the plastic wrap tightly to create a compact even log. Chill the dough for 2 hours to over night.

Step 5

When ready to bake, pre-heat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper.

Step 6

Remove the logs of dough from the fridge and unwrap them. Using a large sharp knife slice each log into 1/2 inch rounds.

Step 7

Arrange the sliced cookies on the cookie sheets about 1 inch apart.

Step 8

Bake the cookies for 18-20 minutes or until lightly golden and slightly crispy.

Step 9

Transfer the cookies to a wire rack and allow the cookies to cool completely.

Step 10

Cover and store the cookies in an airtight container for up to 3 days.