1-In a bowl, mix the dry ingredients: 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.

2-In another bowl, cream together: 3/4 cup unsalted butter and 3/4 cup packed brown sugar until smooth and fluffy.

3-Add: 1 large egg and 2 teaspoons pure vanilla extract to the butter mixture, blending well.

4-Gradually incorporate the dry ingredients into the wet mixture, then fold in the toasted and chopped pecans.

5-Divide the dough, roll it to about 1/4 inch thickness between parchment or silicone mats, cover it, and chill for 1 2 hours or up to 2 days for better handling.

6-Once chilled, preheat your oven to 350°F (177°C) and line baking sheets. Cut the dough into shapes, place them 3 inches apart, and bake for 12 13 minutes until the edges lightly brown. Let the cookies cool for 5 minutes on the sheet before moving them to a wire rack.

7-For the icing, melt 6 tablespoons unsalted butter over medium heat until it’s foamy and lightly browned, which takes 5 8 minutes. Cool it for 5 minutes, then whisk in 1 1/2 cups sifted confectioners’ sugar, 3 tablespoons milk, 1/2 teaspoon pure vanilla extract, and an optional pinch of salt until smooth.

8-Dip or spread the warm icing on the cooled cookies and garnish with reserved chopped pecans. The icing sets in a few hours, and the cookies can be stored for up to 3 days at room temperature or 10 days in the fridge. This step adds a delicious finish that makes the cookies even more irresistible.