Step 1

To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.

Step 2

In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.

Step 3

Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.

Step 4

Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.

Step 5

Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.