Chop the pecans: measure 1 cup and chop it into small pieces (for the dough) and measure and chop the remaining 1 cup into finer pieces (for coating). Set both portions aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup (226 g) unsalted butter (room temperature), 1 (8 oz) pkg. cream cheese (nearly room temperature), 1 1/4 cups (250 g) granulated sugar, and 1/4 tsp salt. Beat on medium speed until smooth and creamy, about 1 minute.

Add 2 tsp vanilla extract and scrape down the sides and bottom of the bowl so everything is evenly incorporated.

With the mixer running on low speed, gradually add 2 1/4 cups (320 g) unbleached all-purpose flour. Mix just until the flour is incorporated and a dough forms; do not overmix.

Stir in the 1 cup of small chopped pecans by hand or on low speed until evenly distributed.

Spread the dough out evenly along the sides and bottom of the mixing bowl (this increases surface area for faster, more even chilling). Place the bowl in the freezer and chill until the dough is firm enough to handle, about 20–30 minutes.

Lightly grease a clean work surface or line it with parchment. Divide the chilled dough into 3 equal portions. Compress and shape each portion into a 6-inch log.

Spread the finely chopped pecans (the 1 cup chopped fine) on a cutting board or shallow plate, flatten them slightly, then roll each 6-inch log through the fine chopped pecans so the outside of each log is coated. Press gently so the pecans adhere.

Wrap each pecan-coated log tightly in plastic wrap or parchment paper. Chill the wrapped logs in the freezer for about 30 minutes or in the refrigerator for about 3 hours, until firm.

Meanwhile, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Keep any logs you are not working with refrigerated until baking.

Unwrap a chilled log and cut it into 12 slices, about 1/2-inch thick. Arrange up to 12 cookies per sheet on the prepared baking sheet with a little space between them. Bake one sheet at a time until the cookies are just set and the bottoms are golden when lifted, about 13–16 minutes.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store cooled cookies in an airtight container.