Position a rack in the middle of your oven and preheat it to 350°F.
Line two sheet pans with non stick baking mats or parchment paper.
Zest lime; squeeze 3 to 4 tbsp lime juice, set aside.
In a bowl, combine flour, baking soda and salt.
In the bowl of a stand mixer, using the paddle attachment, cream together butter and sugar until light and fluffy.
Add eggs, one at a time, beating until each egg is incorporated.
Add the vanilla, zest and juice of the lime; beat until lightened.
Stir in the flour mixture along with the pecans.
Using a small cookie scoop, scoop cookie dough and drop 2 inches apart on lined baking sheet. Bake for 10 to 12 minutes or until edges are lightly golden.
Let cookies cool on the baking sheet for a few minutes then transfer them onto cooling racks to cool completely.
Cookies can be kept at room temperature for 3 to 4 days. They can also be frozen, just wrap them up well and store them in an airtight container. Remove the cookies from the freezer a few hours before serving them.