Mix butter and salt on high in stand mixer with paddle attachment at least 1 to 2 minutes or until creamed

Add vanilla, flour, spices, and sugar and mix on low until dough just forms. Mix in pecans

Add additional flour if dough is to sticky and hand form into disk

Place in gallon ziploc and roll dough into corners and fill bag by rolling until dough is about 1/2 inch thick

Place bag containing dough on a parchment lined cookie sheet and refrigerate at least 30 minutes or until dough is firm enough to cut

Preheat oven to 350f. Cut dough into 2in squares and space 2 in apart. Bake 16-20 minutes until bottoms just begin to turn golden

Try not to eat them all the first night