Pecandoodles

• 2 sticks butter
• 1 1/2 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 2 3/4 c. all-purpose flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup chopped pecans
• 2 tbsp. sugar
• 2 tsp. cinnamon
• 2 tsp. pumpkin pie spice
• 1/2 tsp. nutmeg
• 1/2 tsp. ground ginger
• @36 whole pecans for cookie tops

1. In a large mixing bowl cream at medium speed butter, sugar and eggs and vanilla until light and fluffy. Scraping sides of bowl occasionally. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Add to creamed mixture until well blended. Add chopped pecans.
2. Refrigerate dough 30 minutes.
3. Preheat oven to 375 degrees.
4. Combine the sugar, cinnamon pie spice, nutmeg and ginger in a small bowl. Form dough into balls (walnut sized) and roll in sugar-spice mixture. Place 2" apart on baking sheet. Gently press whole pecan onto top of doughball.
5. Bake about 10 to 12 minutes or until golden brown. Remove and cool on rack. Cookies will puff up at first and then flatten out during baking.

butter, sugar, eggs, vanilla, flour, cream of tartar, baking soda, salt, pecans, sugar, cinnamon, pumpkin pie spice, nutmeg, ground ginger, pecans

Taken from www.epicurious.com/recipes/member/views/pecandoodles-1213323 (may not work)