1-Preheat the oven and prepare baking sheets: First, start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This sets the stage for even baking and prevents sticking.

2-Toast and process pecans: Next, toast the pecans in a dry skillet over low heat for about 5 minutes until they become fragrant, then pulse them in a food processor until a coarse meal forms for that nutty texture.

3-Mix dry ingredients: In a medium bowl, mix the flour and cinnamon to combine these dry ingredients.

4-Cream butter and sugar with salt: Then, in the bowl of a mixer, cream the butter, 1/2 cup of powdered sugar, and salt until light and fluffy this step is crucial for the cookies’ tender consistency.

5-Add extracts: Add the vanilla extract and almond extract to the mixture, blending them in for extra flavor depth.

6-Combine wet and dry ingredients: Gradually incorporate the flour mixture into the wet ingredients, followed by the pecans, until everything is fully combined.

7-Chill dough if sticky: If the dough feels sticky, chill it for 30 minutes before proceeding, as this helps maintain the shape during baking.

8-Portion and shape dough: Use a 1-tablespoon cookie scoop to portion the dough, roll it into balls by hand, and place them on the prepared baking sheets.

9-Bake the cookies: Bake the cookies for 13 to 16 minutes until just golden, keeping an eye on them to avoid overbaking.

10-Cool and sugar the cookies: After baking, cool the cookies on the baking sheets for 15 minutes, then roll the warm cookies in the reserved 3/4 cup of powdered sugar.

11-Final cooling and serving: Finally, transfer them to a wire rack to cool completely, resulting in about 40 cookies ready to enjoy.