Cream the butter, the brown sugar, and the granulated sugar until smooth with electric hand beaters or in the bowl of your stand mixer. Scrape down the sides as needed. Mix in the vanilla extract.
Add the flour, the cinnamon, and the salt; mix until just combined, then stir in the pecans.
Shape the dough into a log, wrap tightly in plastic wrap, and chill for 4 hours or overnight.
Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
Roll the dough in the pecan-sugar mixture, slice into ½-inch rounds, and arrange on the baking sheets.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Keyword easy shortbread, pecan shortbread cookies, slice-and-bake cookies