In a medium bowl, thoroughly whisk together the butter, brown sugar, salt, and baking soda until there are no pools of butter, about 2 minutes. Add the egg yolk and vanilla and whisk until no streaks of yolk remain, about 1 minute. Add the pecan butter and whisk until well combined.
Portion the dough with a #60 cookie scoop or use your hands to roll rounded tablespoons of dough into 1-inch balls about 20 grams each.
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