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Place pecans in a dry frying pan over medium hear, shaking the pan
frequently until they are toasted and fragrant, about 5 minutes. Let
cool completely and coarsely chop. Preheat oven to 350 degrees.
Line a large baking pan with parchment paper. In a small saucepan
over medium low heat, bring butter to a boil and continue to cook
until the foam subsides, it turns a dark amber color and the solids
are dark brown, about 7 min. Pour 6 tablespoons of melted butter
into a large bowl and let it set until firmed but still soft at room
temp. reserve remaining butter to make the glaze. Add sugar to a
large bowl with the brown butter and cream together until light and
fluffy using a spatula. Stir in eggs and vanilla until smooth. Add
flour, baking soda and salt, stir until well combined. Fold in
chopped pecans.
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Roll into teaspoon sized balls and place on a prepared baking
sheets, spacing about 2 inches apart. Bake until edges are just
golden, about 10 min. Immediately press whole pecan into center.
Let cool on sheets about 1 min before transferring to wire racks to
cool completely. To make glaze, reheat reserved brown butter until
melted. Stir in confectioners until drizzling consistency. Drizzle
over cooled cookies.
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