In a small bowl combine all the dry ingredients using a fork. Set aside.
In a large bowl combine the melted butter, vanilla extract and half the dry ingredient mixture. Combine using a hand mixer.
Add the egg and combine. Add the rest of the dry mixture and mix one last time.
In a zip top bag crush the pecans to desired size and fold them into the shortbread batter, dispersing evenly.
Place the entire mixture onto a piece of parchment paper and form a rectangular log using your hands. Roll the log up in the parchment paper and freeze for 30 minutes.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
After 30 minutes have passed, cut the log into 1/4 inch thick cookies - we were able to make 24.
Bake for 15 minutes, until golden brown on the edges. Allow them to cool for 20 minutes prior to handeling or they will fall apart. Enjoy!
Store in a zip top bag in the fridge up to 10 days or in the freezer up to 1 month.