Stir in half of 1 1/2 cups finely chopped pecans. Shape the dough into a log about 12 inches long and 2 inches in diameter. Wrap in parchment paper or plastic wrap and refrigerate at least 2 hours or up to 2 weeks.
Heat oven to 375 degrees. Slice the dough with a sharp knife into rounds no more than 1/4 inch thick. Place on ungreased or parchment-lined sheets 1 inch apart. Sprinkle with remaining pecans. Bake 8 to 10 minutes, until edges just begin to brown.
Allow to cool a minute on cookie sheet before removing to wire racks. Makes about 48 cookies. (Be so advised: each cookie has 72 calories.)