1 cup salted butter, softened
3/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1 cup finely chopped pecans

***Topping***
1/4 cup granulated sugar
1 1/2 teaspoon ground cinnamon

1 cup salted butter, softened 3/4 cup granulated sugar 1/4 cup firmly packed brown sugar 1 large egg 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon cinnamon 1 cup finely chopped pecans 1/4 cup granulated sugar 1 1/2 teaspoon ground cinnamon

In a medium bowl, whisk together the flour, baking powder, cinnamon and salt; set aside. In a large bowl, beat butter with an electric mixer until creamy. Gradually add both sugars and beat well. Add egg and vanilla extract; beat well.

Combine flour mixture with butter mixture; beating well on medium speed. Stir in the chopped pecans. Cover bowl and chill dough in refrigerator for 2 hours.

After 2 hours remove dough and shape into 2 (6-inch) logs. Wrap logs in wax paper, and freeze until firm.

In a small bowl, stir together 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon. Pour mixture into a pie tin or a dinner plate.

Preheat oven to 350 degrees F. Unwrap frozen dough and roll in sugar mixture. Slice frozen dough into 1/2-inch thick slices. Place 1 inch apart onto ungreased cookie sheets.

Bake for 12-14 minutes or until lightly browned. Transfer cookies immediately to a cooling surface.