Pre-heat oven to 350°, line 2 large cookie sheets with parchment paper.

In a large bowl cream together butter, sugar and egg until light and fluffy, approximately 5 minutes, beat in vanilla.

Sift the flour into the creamed mixture and combine with a spatula or wooden spoon. Gently stir in chopped pecans. Shape dough into a ball, wrap in plastic wrap and chill for at least one hour or even over night.

Remove dough from fridge and roll into 1 inch balls and place about 3 inches apart on prepared cookie sheets, with a flat bottomed glass, lightly floured, flatten the dough balls until they are quite thin. Bake for approximately 12-14 minutes or until lightly golden. Let cool before serving.