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Place the oven racks in the upper and lower thirds
of the oven and preheat the oven to 350°F. Spray 2
large baking sheets with nonstick spray.
Melt the butter in a small saucepan over low heat.
Continue to cook, swirling the pan occasionally,
until the butter turns nut brown, about 2 minutes.
Pour the butter into a small bowl and let cool to
room temperature.
Whisk together the flour, cinnamon, ginger, baking
soda, and salt in a small bowl; set aside. Stir
together the brown sugar, honey, egg white, and
vanilla in a large bowl until blended. Stir in the
browned butter, then the sour cream. Add the flour
mixture and stir until blended.
Drop the dough by teaspoonfuls onto the baking
sheets about 2 inches apart, making a total of 36
cookies. Lightly press a pecan half into each
cookie. Bake until the cookies spring back when
lightly pressed, 8 – 10 minutes, rotating the
baking sheets halfway through the baking. Let cool
. Serve.
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