Preheat oven to 350°F/177°C.

Line a large baking sheet with parchment paper; spread raw pecans on baking sheet. Bake for 5-8 min, until pecans are toasted.

Remove from oven and let chill completely before you place the pecan in a food processor and pulse until pecans are completely grounded.

Using a hand mixer cream together the butter and sugar, until well mixed.

In a separate bowl mix flour and salt; Add to the butter mixture and mix until fully incorporated.

Add the grounded pecans, mix well and form into a bowl.

Rab the bowl in a plastic wrap and chill in the fridge for 30 min.

Preheat the oven to 320°F/160°C.

Remove dough from fridge and place on a lightly floured surface. Using a rolling pin roll dough out to a 1/4 inch (1/8 cm) thick sphere.

Use a 2.5 inch (5.5 cm) diameter cookie cutter to cut out cookies. keep rolling out excess dough and cut out cookies. You should have 24 cookies.

Place cookies on a baking sheet lined with parchment paper and bake for 8-10 min or until cookies are golden brown.

Let cool completely before serving.