In the bowl of an electric stand mixer (or use a hand mixer), using a paddle attachment, cream together the butter with the brown and confectioner's sugars. Mix for about a minute.
Add the vanilla and almond extracts.
To the bowl, add the flour, salt, and cinnamon and mix until combined.
Add the chopped pecans and mix on low just until the pecans are distributed in the dough.
Cover the bowl with plastic wrap and chill in the refrigerator for a minimum of 30 minutes (longer is fine).
While the dough is chilling, preheat the oven to 325℉. Line the baking sheets with parchment.
Using a 1" cookie scoop, scoop out about a 1" ball (1 ounce each). Place each cookie dough ball about 2" apart on the prepared baking sheet. Using the bottom of a glass, press down until the cookie is about ½" thick. If the dough sticks to the bottom of the glass, just gently use the edge of a small spatual to break away. This dough can be a bit crumbly so just use your fingers to form the dough.
Bake for 15 minutes. Because my oven seems to be hotter in the back, I set the timer for seven minutes and then turn the cookie sheet around so that the cookies that were in the back are now in the front and set the timer for 8 minutes more.
Let the cookies cool on the pan for a few minutes and then gently transfer to a wire cooling rack.