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For the toasted pecans:
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1. Preheat oven to 400 degrees F.
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2. Roughly chop pecans until you have one cup's worth.
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3. Melt the butter in a small pan. Toss chopped pecans in melted butter to coat.
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4. Line a baking sheet with parchment paper or nonstick foil (I used foil; we were out of parchment paper) and spread pecans out in a single layer.
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5. Toast pecans in the oven for about 6 minutes, stopping to turn them with a spatula halfway through. Remove from oven and let cool.
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For the cookies:
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1. Preheat oven to 350 degrees F.
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2. In a medium-sized bowl, whisk together dry ingredients: flour, salt, baking soda, cream of tartar, nutmeg, and cinnamon.
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3. In another bowl, cream butter with brown sugar and powdered sugar until fully incorporated.
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4. Stir in egg and vanilla extract. The cookie batter will be pretty sticky-never fear.
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5. Fold in the pecans, making sure to stir them in completely. You don't want half of your cookies to be nut-filled and the other half to be empty!
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6. Form dough into balls about 2 inches in diameter and arrange on a cookie sheet (lined or greased if that's your fancy). Optional: sprinkle cinnamon on the top of each cookie dough ball, as in the photo. I did this with my second batch and it tasted (and looked!) awesome.
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7. Bake for about 9 minutes, or until the edges start to turn golden brown. Remove the cookie sheet from the oven and let cool for about 5 minutes before transferring cookies to wire racks to cool completely.
