1. Preheat oven to 180°C (350°F). Line a baking sheet with baking parchment and spread the pecans on top. Toast in the oven for about 6-8 minutes until fragrant. Let cool down and chop finely. Do not turn off the oven.

2. Add the butter to a large bowl and mix on high speed until light and fluffy. Add the sugar and mix until well combined. Next, add vanilla extract and mix it in. Add the flour and salt and mix until combined. Fold in the chopped pecans. Form the dough into a long roll and cut it into 12 pieces. Roll each piece of dough into a ball and roll the balls in the coarse sugar. Flatten them a bit.

3. Place the dough pieces on the baking sheet lined with baking parchment. Keep enough space in between because they spread a lot. Bake the cookies for about 14-16 minutes or until they get a light golden color. Take them out of the oven, sprinkle them with some more sugar and let them cool down on a wire rack.