1/2cupconfectioners' sugar70g, plus more for dusting
2cupsall-purpose flour plus 3 tbsp, 267g
Chop pecans and place on a baking sheet. Then bake at 350F for about 6 minutes or until fragrant. Move them around after 3 minutes to ensure an even toasting. Set aside to cool.
Cut the cool butter into small pieces and transfer to your stand mixer then add the salt, powdered and granulated sugar. Mix on medium speed until creamed into a paste, scraping the bowl down as needed.
Mix in the vanilla then add the flour and beat on low until almost combined then add the nuts and mix on low until incorporated. Use your spatula to scrape the bowl down and finish mixing any stray bits of flour and butter. If your dough looks very crumby you can drizzle in a tablespoon of water at this point to help it come together.
Turn dough out onto a lightly floured surface and roll into a log. Depending on the cookie size you want you can roll two narrow logs or one larger log. Wrap in parchment paper or plastic and chill for at least an hour.
Preheat oven to 350F. Line 2 baking sheets with parchment paper then slice coins between 1/2 and 1/4 inch thick. Place on coins on baking sheet about two inches apart and bake for 12 minutes or until slightly golden on the edge, rotating pan halfway through bake. Allow to cool completely on baking sheet then enjoy!