Preheat the oven to 350 degrees F.
Spread the pecans out in a single layer on a parchment-lined baking sheet.
Then bake for about 8-10 minutes or until fragrant and browned. Remove from the oven and let it cool.
Add pecans in a food processor and pulse until nuts are ground.
Using a mixer, cream together the butter, and granulated sugar and brown sugar at medium to high speed until it’s fluffy, about 4- 5 minutes.
Stir in egg yolks, followed by flour, salt, and vanilla extract.
Add ground pecans and thoroughly mix until fully combined.
Cut about 14-15 inch long piece of plastic wrap and place on a board or work surface.
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 1 ½-inch-thick log. Repeat with the other the half. Place in the fridge for about 1-2 hours or until firm.
As soon as the dough firms up or when ready to bake, preheat oven to 325 degrees F. Then line two baking sheets with parchment paper.
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.
Gently press a pecan half into the center of each cookie. Transfer on the prepared baking sheets about 1 inch apart.
Bake until the tops are slightly browned, about 20 minutes, rotating the sheet pan halfway through, if possible.
Let them cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.