Toast pecans on preheated 350 F for 10-12 mins, let it cool, then mix with flour, process until fine

Cream butter and icing sugar for 5 minutes, then cream in vanilla essence until just combined, then add in flour

Mix with spatula a little, then add in pecans, knead into a nice log

Coat dough log with raw sugar, chill until ready to bake. I like freezing it overnight.

Slice and bake on preheated 325 F for 6 minutes, rotate the pan, and bake for another 6 minutes

Take out pan from the oven, let stand for 3 minutes before moving cookies to rack

Cool on rack completely before storing