Step 1

Preheat the oven to 350℉/177℃.

Step 2

Spread the pecans out in a single layer on a parchment-lined baking sheet.

Step 3

Then bake for about 8-10 minutes or until fragrant and browned. Remove from the oven and let it cool.

Step 4

Add pecans in a food processor and pulse until nuts are ground.

Step 5

Using a mixer, cream the butter, granulated sugar, and brown sugar at medium to high speed until it's fluffy, about 4-5 minutes.

Step 6

Stir in egg yolks, followed by flour, salt, and vanilla extract.

Step 7

Add ground pecans and mix until thoroughly combined.

Step 8

Cut about a 14- to 15-inch long piece of plastic wrap and place it on a board or work surface.

Step 9

Divide dough in half and place one half on the plastic wrap. Transfer half the dough to the plastic wrap, roll and shape into a log, about 1½-inch-thick log. Repeat with the other half.

Step 10

Place in the fridge for about 1-2 hours or until firm.

Step 11

As soon as the dough firms up or when ready to bake, preheat the oven to 325℉/163℃. Then line two baking sheets with parchment paper.

Step 12

Remove the plastic wrap around the dough and slice the dough into rounds about ¼ inch thick, rotating the log as you go so that it retains its shape.

Step 13

Gently press a pecan half into the center of each cookie—transfer on the prepared baking sheets about 1 inch apart.

Step 14

Bake for 20 minutes or until the tops are slightly browned, about 20 minutes, rotating the sheet pan halfway through, if possible.

Step 15

Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.