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1
Chop the pecans rather finely but don't pulverize into a powder.
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2
Set aside.
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3
Sift together the flour, cinnamon, baking powder, and salt and set aside.
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4
Combine the butter and both sugars in a large mixing bowl.
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5
Using a handheld electric mixer set at medium-high or creaming speed, beat until light and fluffy for 2 to 3 minutes, scraping the bowl once or twice with rubber spatula.
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6
Add the vanilla extract and egg and beat 30 seconds longer.
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7
Remove the bowl from the mixer.
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8
Stir in the chopped pecans and mix well.
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9
Stir in the flour and mix only until blended.
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10
Gather the dough into a ball in the center of the bowl.
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11
Cover the bowl with plastic wrap and chill for 1 1/2 hours.
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12
When ready to bake, combine the grated chocolate and the granulated sugar and set aside.
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13
Preheat the oven to 375F.
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14
Lightly butter a baking sheet.
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15
Dampen your fingertips with cold water.
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16
Using level tablespoons of batter for each cookie, shape the dough into bars about 3/4 to 1 inch wide and 2 1/2 inches long, patting into shape with your fingers.
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17
Place the bars on the baking sheet, about 2 inches apart.
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18
Set the pan of cookies in the center of the preheated oven on the middle shelf and bake the cookies for 8 minutes.
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19
Remove the pan from the oven and sprinkle the cookie tops with some of the chocolate-sugar mixture, using about 1 teaspoon per cookie.
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20
Return the cookies to the oven, reverse pan from front to back, and bake for 5 to 7 minutes longer, or until lightly browned and the topping is melted.
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21
Remove the cookies from the oven and set the pan on a wire rack.
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22
Let the cookies cool on the pan for 2 or 3 minutes, and then remove from the pan with a metal spatula and cool completely on the rack.
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23
Bake the remaining cookies, one pan at a time, in the same way.
