Combine dry ingredients, mixing until well combined.
In a separate bowl add melted butter and vanilla extract. Slowly add half of the dry ingredients and mix using an electric mixer.
Add the egg and the remaining dry ingredients. Continue to mix until well combined.
Fold in the crushed pecans until dispersed evenly throughout the batter.
Pour the dough onto a large piece of parchment paper. Form the dough into a log and roll it up with the parchment paper. Freeze for 30 minutes.
Preheat the oven to 350°Line a baking sheet with parchment paper.
Remove from the freezer and slice into ¼-inch thick cookies.
Bake for 15 minutes or until golden brown.
Allow to cool for at least 20 minutes before handling to prevent the cookies from falling apart.
Store in an airtight container for up to 10 days.