Use a stand mixer to cream the butter and sugars until well combined, 1-2 minutes. Add the vanilla and mix to combine.

In a separate bowl whisk together the flour and salt and add to the butter mixture on low speed until the flour is incorporated and it just starts to form large clumps. Dump it out onto a flat surface and knead it until it forms a ball.The dough should not be sticky. Flatten it into a disc, wrap it in plastic and refrigerate for 30 minutes.

Preheat oven to 350º and line a baking sheet with parchment paper.

Place the dough on a cutting board dusted with flour and roll into a 9 x 9 inch square that is about ½ inch thick. Cut vertically into three 3-inch rectangles, then cut 1 inch slices, horizontally across each rectangle so that you have 24 rectangle cookies. Place on the prepared baking sheet.

Bake for 23-25 minutes until the edges just start to turn brown. Let cool completely before frosting.

Break chocolate up into small pieces and place in a microwavable bowl. Microwave at 50% power for 2-3 minutes, stirring every 30 seconds until melted. Dip half of the cooled cookies into the chocolate and sprinkle with chopped pecans. Let the chocolate set before eating.