Combine the sugar and butter. Add the unsalted softened butter, granulated sugar, and vanilla extract to a large bowl. Mix everything together using an electric hand mixer, beating on high speed.
Add the nuts. Then mix in the toasted chopped pecans.
Chill the dough. Once the cookie dough is well mixed, transfer it to a large piece of plastic wrap. Then shape the dough into an 8-inch log. Wrap it tightly and place it into the freezer for about 30 minutes.
Roll it in sugar. Once the shortbread log firms up, unwrap it and roll it onto a plateful of coarse sugar.
Slice the cookies. Once the exterior of the cookie log is coated, slice the cookies into 1/4 inch slices.
Bake. Place the cookies onto a baking sheet lined with parchment paper and bake in a preheated oven at 350 degree Fahrenheit for about 10 minutes.