For crust, mix pecans, graham cracker crumbs, and cinnamon. Pour half of the crust mixture onto a large sheet of wax or parchment paper. Form a log with half of the cookie dough and roll it in the crust mixture. Place log of dough on a new sheet of parchment paper and wrap the ends. Repeat with the remaining dough and place both dough logs in the freezer for 30 minutes.

Slice dough into half inch thick rounds and place on a parchment lined baking sheet. Bake in 375 oven 8-10 minutes. The bottoms should be only lightly browned. Allow to cool on the cookie sheet for a couple of minutes and then transfer to a wire rack. Store in an airtight container.