Makes 3 dozen cookies
3 sticks unsalted margarine or butter
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 egg white
3 cups flour
¼ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon baking soda
1 cup chopped toasted pecans
1 teaspoon water
½ cup pecan halves
In a mixer, cream margarine and sugar on medium speed until fluffy, about 4 minutes. Gradually add vanilla and egg white, scraping down bowl to fully incorporate.
In a medium bowl, sift flour, salt, cinnamon, and baking soda together. Add to creamed margarine mixture and mix on low speed until just combined. Add chopped pecans and mix.
Divide dough into 2 equal pieces. Roll each into a log about 1 ½ inches in diameter. Wrap the logs in parchment paper and plastic wrap. Refrigerate or freeze until firm.
Preheat oven to 350F. Line two baking sheets with parchment paper. With a sharp knife, cut the logs into ¼-inch thick slices. Transfer the cookies to baking sheets about 1 ½ inches apart. Brush lightly with egg wash and top with a pecan, gently pressing to adhere.
Bake until edges are lightly browned, 12-14 minutes. Cool.