For toasted pecans: Preheat oven 350F. Chop pecans and place on a baking sheet and bake for about 5-7 minutes. Toss them around after 3 minutes to ensure an even toasting. Set aside to cool.

Cut the cold butter into cubes and using mixer, add butter, salt, and sugars. Mix on medium speed until the mixture is creamed into a paste, scraping the bowl down as needed.

Add in the vanilla and flour and beat on low until almost combined then add the nuts and mix on low until incorporated. If your dough is still crumbly you can drizzle in a tablespoon of almond milk or milk of choice to help it come together.

Turn dough out onto some saran wrap and mold into a log. Chill for at least an hour.

Preheat oven to 350F. Line 2 baking sheets with parchment paper then slice into coins between 1/2 and 1/3 inch thick. Place cookie coins on baking sheet about two inches apart and bake for 15-18 minutes or until slightly golden on the edge.