Directions:

• In the bowl of a stand mixer, combine the softened butter, brown sugar and sugar. Cream with the paddle attachment until smooth and creamy.
  
• Add in the vanilla and mix well.
  
• Add in the flour, cinnamon and salt. Mix until combined, scraping the sides often.
  
• Add in the chopped pecans and mix well.
  
• Press and shape the dough into a 8-10 inch long log, about 2 inches in diameter.
  
• Wrap tightly in plastic wrap.
• Chill in the fridge for about 4 hours or until firm.
• Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
• In a small bowl, combine the turbinado sugar and remaining chopped pecans.
  
• Spread the pecan/sugar mixture in a baking dish or similar and roll the chilled dough in the mixture to cover the outside edge of the log.
  
• Slice the dough log into ½ inch slices.
  
• Place the cut side down on the prepared baking sheets, leaving space between each cookie. Sprinkle with a little leftover pecan/sugar mix, if desired.
  
• Bake in the preheated oven for 12-14 minutes or just until the center is set.
  
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