Heat oven to 350 degrees. Put pecans on parchment paper on a baking sheet and toast 5-7 minutes. Cool and set aside, then chop.
Increase oven to 375 degrees. Mix butter, sugar, eggs, orange rind and vanilla.
Sift together the flour, salt and soda; stir into sugar mixture. Stir in pecans.Using a #40 scoop, drop balls (about 1 1/4”) onto a parchment paper lined baking sheet. Bake fresh dough for 12 minutes.
Note: these can easily be frozen. Drop balls close together on a parchment paper lined baking sheet. Freeze and store in ziplock freezer bags. Bake frozen cookies at 325 degrees for 24 minutes.