Blend together butter and sugar until combined. Add the vanilla. In a separate bowl, sift together the flour and salt; add to the butter/sugar mixture. Mix on low speed until the dough starts to come together. Stir in chopped pecans.
Shape dough into a flat disc. Wrap in plastic and chill for an hour.
Roll dough out to ½ inch thickness and cut into squares or shape desired. Place on ungreased Heirloom Cookie Sheet. Bake at 350 degrees for 20–25 minutes or until edges slightly begin to brown. Remove immediately from cookie sheet and cool on wire rack. Cool completely.
While caramel is melting, place cookies on waxed paper. Drizzle caramel over each cookie and let cool.
Option: while drizzled caramel is still warm, place a pecan half on top of cookie.
Pecan Caramel Shortbread
Recipe by Becky Scarbettery