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["Whisk together flour, salt and cinnamon in medium bowl.", "Pulse 1/2 cup + 2 tbsp pecans in food processor until fine.", "Nuts should be dry and fluffy.", "(Do not over process or nuts will become damp and oily).", "Stir ground pecans and remaining 1/2 cup chopped nuts into flour mixture; set aside.", "Either by hand or electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes.", "Beat in yolk until incorporated, about 20 seconds.", "Add flour mixture and mix on low speed until dough just comes together, 25-30 minutes.", "Roll dough on work surface into log measuring about 8"" inches long and 2"" thick.", "Wrap log in plastic wrap and refrigerate at least 2 hours or up to 3 days.", "Dough can be frozen up to 1 month.", "Wrap log in plastic and then foil before freezing.", "Adjust oven racks to upper and lower middle positions.", "Heat oven to 325F.", "Unwrap dough log, and with sharp knife, cut dough into 3/8"" thick slices.", "Place slices on ungreased cookie sheet, spacing them about 1/2-1"" apart.", "Bake, reversing positions halfway through baking time, until edges begin to brown, 16-18 minutes.", "Cool cookies on cookie sheets for 2 minutes, then transfer to cooling rack with wide spatula."]
