Preheat your oven to 325 degrees F.

Cream together the butter and sugar until smooth and fluffy.

Add the vanilla, mix.

Stir in the ground pecans, flour and salt. Mix well.

Let the dough chill in the refrigerator for 30 minutes.

When ready to make the cookies, roll the dough into a 1 inch ball. Then roll the dough in your hands to shape it into a crescent.

Place the cookie on a baking sheet (I like to line mine with parchment paper).

Bake for 14-16 minutes. The cookie edges should be slightly golden brown, you don't want to over bake them.

While the cookies are baking, in a bowl combine the 1/4 cup sugar and the 2 tsp cinnamon. Set aside.

After the cookies have baked, let them rest on the baking sheet for about 5 minutes.

Then coat them in the sugar/cinnamon mix. Make sure the cookies are warm when you do this (not hot). I just tap the bottoms in the sugar mix, then I flip them over and lightly press the tops into the mixture, making sure to coat them. If not enough sugar mix sticks, I sprinkle more on.

Enjoy!