In large bowl, beat butter, sugar and salt with electric mixer at medium speed 1 minute. Add yolks, one at a time, mixing well after each. Add vanilla; mix well. Add flour and pecans all at once; mix just until combined. Press dough into a disc; wrap in plastic wrap. Refrigerate at least 2 hours or overnight.
Preheat oven to 375°F. Let cold dough stand at room temperature 10 minutes. Roll dough 1/8-inch thick on lightly floured surface. Cut into desired shapes. Place on ungreased cookie sheet. Bake 10-12 minutes or until light golden brown.