Using an electric mixer, beat together butter and sugar on mecium speed until smooth and creamy. Add vanilla and almond. Mix in flour, cinnamon and salt. Stir in pecans.
Cover dough and chill for at least 30 minutes.
Scoop dough into 1 ½ tablespoon scoops on a parchment paper-lined baking sheet. Use the bottom of a glass to gently flatten dough into ½-inch-thick rounds. Sprinkle tops of cookies with a pinch of sugar. Bake for 20 minutes. Remove to cooling rack to cool completely.
Notes
Dipping the bottom of the glass into sugar will help prevent the cookie dough from sticking when flattening the chilled dough.