Preheat oven to 375 degrees. Line baking sheets with parchment paper.

Make the buttered pecans. In a non stick frying pan melt the butter. Add the finely chopped pecans. Toast the pecans until they are slightly browned and very fragrant. Set aside to cool.

In a mixing bowl whisk together flour, arrowroot powder, salt, cinnamon and baking soda. Set aside.

In the bowl of your stand mixer place the slightly cooled browned butter, brown sugar, granulated sugar, and vanilla. Blend until combined.

While the mixer is running add the eggs one at a time. Blend until smooth.

Add the dry ingredients to the wet mixture. Blend until just combined.

Add the buttered pecans and mix until just blended.

Place dough in the refrigerator for up to 2 hours. The dough should easily form a ball when chilled.

Using a cookie scoop or tablespoon place a dozen cookies on each of your baking sheets. Press a pecan half into each cookie.

Bake at 375 degrees for 10-13 minutes or until the cookies are slightly browned.

Let the cookies cool slightly before transferring to a cooling rack. Let the cookies cool completely before storing in an air tight container.

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