In the bowl of an electric stand mixer fitted with a paddle attachment cream together butter, cream cheese, granulated sugar and salt until smooth and creamy, about 1 minute.
Mix in vanilla extract. Scrape down sides and bottom of bowl.
With mixer running on low speed gradually add flour. Mix just until combined.
Mix in 1 cup small chopped pecans.
Spread dough out along sides and bottom of bowl (this helps it chill faster and more evenly). Freeze until firm enough to handle, about 20 - 30 minutes.
Divide dough into 3 equal portions (12 oz each). Compress and shape each portion into a 6-inch log on a greased surface*.
Place pecans on cutting board and spread out a little then roll each log through pecans to cover. Wrap each in plastic wrap or parchment paper. Chill through, about 30 minutes in the freezer or 3 hours in the fridge.
Meanwhile preheat oven to 350 degrees. Line baking sheets with parchment paper.
Cut log into 12 slices (each about 1/2-inch thick). Fit 12 cookies per sheet and bake one sheet at a time on prepared baking sheet until just set (keep remaining logs chilled in fridge), about 13 - 16 minutes (bottom of cookies should be golden brown when lifted and cookies should no longer appear raw).
Let cool 5 minutes one baking sheet then transfer to a wire rack to cool completely. Store cookies in an airtight container.
*I don't recommend using a floured surface to roll dough because the pecans won't stick as well in the next step. Be sure to tightly compress logs when shaping which will fill any empty pockets of space.