Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.

In a large mixing bowl, beat the softened butter with a hand mixer until smooth and creamy.

Add the icing sugar and continue beating until the mixture becomes light, fluffy, and well combined.

Add the vanilla essence and mix until fully incorporated.

Add the flour, cornstarch, and salt. Mix gently until a soft dough begins to form.

Sprinkle in the cinnamon and fold it into the dough until evenly distributed.

Add the chopped toasted pecans and gently fold them in until they are evenly incorporated throughout the dough.

Scoop portions of dough weighing approximately 35–40 grams each and roll them into balls.

Place the dough balls on the prepared baking tray, leaving space between each one.

Gently flatten each cookie slightly and press a pecan half into the center of each cookie, if desired.

Chill the tray in the refrigerator for 15–20 minutes to help the cookies hold their shape while baking.

Bake for 15–18 minutes, or until the cookies are set and the edges are lightly golden.

Remove the cookies from the oven and allow them to cool on the baking tray for 5 minutes.

Transfer the cookies to a wire rack and let them cool completely before serving.

Enjoy immediately or store in an airtight container for up to several days.