Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric hand mixer, cream together the butter and brown sugar.

Combine with the vanilla, egg and salt, blending until fully incorporated.

Slowly add the flour until just mixed, then add pecans, folding by hand. The mixture will be a little crumbly.

Roll dough into 24 golf-ball-sized balls.

Place balls onto the cookie sheet and dip the bottom of a pint glass into flour, tapped off excess, flatten each cookie, re-flouring when needed.

Gently press a whole pecan into the top of each cookie.

Bake for 14-15 minutes or until the bottom edges are just lightly browned.

Remove and allow to cool in the baking sheet for 5 minutes and then move to a wire cooling rack to cool fully.

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