The key word in these cookies is the butter! It's a 3-part process and it's best to start the night before, but the result is a butty, rich biscuit for non-dieters. I've used less sugar than Baker by Nature.

Makes around 20
1 1/2 c chopped pecans (about 150g with 20 halves reserved for topping)
3 Tbsp butter

225 g butter
2 1/2 c flour
1 Tbsp cornflour
3/4 tsp salt
1/2 tsp cinnamon
1 tsp baking soda
3/4 c brown sugar
1/3 c granulated sugar (I used coconut)
1 Tbsp vanilla extract
2 eggs, plus 1 egg yolk

First melt the butter in a small frypan or saucepan and cook the pecans for 4-5 minutes until toasted. Set aside. (If you prefer you can just dry toast the pecans in a pan or in the oven.)
Start melting the larger quantity of butter in a small saucepan over medium heat, swirling regularly.
In a medium bowl whisk together the flour, cornflour, salt, cinnamon and baking powder.
Get back to the butter and keep swirling while it starts to pop and get foamy. It will slowly brown and give off a lovely nutty aroma. At this stage remove from the heat and pour into a large bowl. Whisk in the sugars until well combined, then mix in vanilla and eggs, one by one, until just combined. Fold in the flour mixture with a spatula until just combined, then mix in the pecans.
Cover bowl and chill in fridge for at least 4 hours or overnight. At this stage you can freeze a portion too.
Preheat oven to 190C. Line 2 baking trays with baking paper.
Divide firm cookie dough equally into 20 pieces. Mine were roughly 55 g each. Roll in balls and flatten slightly with a pecan half on top. Arrange on 2 trays with 4-5 cm in between each cookie. 
Put one tray in the fridge while you bake the other for 9-11 minutes, rotating halfway through. Leave on the tray to cool for a few minutes before transferring to a wire rack. My cookies had a crisp shell and chewy inside. If you want smaller or crispier cookies just flatten them a bit more with a glass and bake for less time.