2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 cup pecans, finely chopped
3 tablespoons red decorator's sugar
Roll each quarter of dough into 6-inch log, 1 inch thick. On cutting board, spread pecans in rectangle, 7 x 5 inches. Roll 2 of the logs in pecans to evenly coat edge. Wrap each log in plastic wrap; refrigerator. Repeat with red sugar and remaining 2 dough logs. Refrigerator 2 hours or overnight.
Heat oven to 350 degrees F. Unwrap logs. Cut each in 16 slices, about 1/4 inch thick. Transfer to ungreased baking sheet.
Bake cookies in 350 degrees F oven for about 14 minutes or until just golden around edges. Remove cookies from sheet to wire rack; let cool completely. Store in an airtight container for up to 2 weeks.