Homemade Pecan Sandies

This recipe turned out more difficult than it sounds.  I would suggest trying this when you have lots of patients and time!

1 1/2 cups pecans, finely chopped
1 stick unsalted butter
1/4 cup confectioners' sugar, sifted
1/3 cup light brown sugar, packed
1 large egg yolk
1 1/2 cups all purpose flour
1/4 tsp salt

In food processor, finely chop the pecans. (I bought pecans already chopped so there was no need for a food processor.)  Cream softened butter, confectioners' sugar, and brown sugar using an electric mixer on medium-high speed until fluffy or about 3 mins.  Add egg yolk and beat until smooth.  Gradually stir in flour and salt until just incorporated.  Then add chopped pecans.  Divide dough into 2 equal portions.  (When I got to this point the dough was way to dry and would not stick together at all so I added more butter until it would stick together.)  Roll each portion into a log about 10 inches long and 1 1/2 inches in diameter.  Wrap each log individually in a piece of plastic wrap and refrigerate it for at least 2 hours or overnight (I think I refrigerated it only for 1 hour and it came out fine).  When you are ready to bake, preheat oven to 350 degrees F, and line cookie sheets with parchment paper.  Slice dough into 1/3 inch thick rounds and place on prepared baking sheets, spacing about 1 inch apart.  HINT (this hint was in the original recipe): rotating the log of dough often to prevent it from becoming flattened as you cut.  Bake about 15 minutes or until edges are light golden but the top is still soft.  Leave cookies on baking sheets for 5 minutes before carefully transferring them to wire racks to cool completely.