Combine flour and salt in bowl; set aside.

In a mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat to blend. Add dry ingredients in batches, mixing between each. Stir in ground pecans. Cover and chill dough until firm.

Preheat oven to 350°F. Line baking sheets with parchment paper or butter the sheets.

Roll dough into 1-in. balls with floured hands. Place on baking sheet at least 1 in. apart, and form a cavity in center of each ball with thumb. Bake for 13 to 15 min., or until bottoms are brown and set.

Place chocolate in plastic bag in a bowl, heat on medium at 30-sec. intervals in microwave. Massage between each interval until melted. Cut a small hole in bottom corner of bag, drizzle chocolate across each cookie; add additional salt if desired and allow cookies to sit until chocolate has become firm.

*To toast pecans, place nuts in a single layer in an ungreased shallow pan. Bake at 350°F for
5 to 10 min., or until golden brown. Remove from pan to cool.
** Sea salt and fleur de sel are found at specialty food markets and most supermarkets. For this recipe, choose a white or pink variety with large crystals.