Preheat oven to 350° F. Line two cookie sheets with parchment paper or spray with cooking spray.
Toast pecans on a baking sheet for 5-7 minutes. Cool to room temp. Chop enough to make 1 cup chopped and reserve 30 halves for topping each cookie.
In a mixing bowl, cream butter and brown sugar together with a beater until fluffy.
Add unbeaten egg and mix until thoroughly incorporated. Stir in vanilla.
Sift flour, baking soda, salt and spices. Stir into butter mixture.
Stir in chopped pecans.
Roll dough into small balls, about 1 1/4-inch in diameter. Roll each of the balls in the granulated sugar and place on baking sheet.
Using a dinner fork, indent the prongs into the top of each dough ball, flattening the cookies to about 1/4-inch thick and 2-inches in diameter.
Place one pecan half in the center of each cookie.
Bake for 8-10 minutes, or until the edges are just turning brown and the cookie is done in the center.