Preheat the oven to 375 degrees F (190 degrees C).

Spread pecans evenly onto a baking sheet.

Bake in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely, then coarsely chop in a food processor.

Beat butter in a large bowl with an electric mixer until creamy. Add sugar; beat until light and fluffy. Beat in egg yolk, vanilla, and salt until well combined. Slowly mix in pecans. Stir in flour until dough begins to come together.

Roll dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch-thick log. Wrap each log in wax paper and refrigerate, 4 hours to overnight.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Unwrap dough logs and cut into slices, about 1/3-inch thick. Place on the prepared baking sheet.

Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool cookies on a wire rack.