Pecan Crunchies

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or lightly grease them.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and water until well combined.

In a separate bowl, whisk together the flour and cinnamon, then gradually stir the dry ingredients into the butter mixture until a soft dough forms.

Fold in the chopped pecans until evenly distributed throughout the dough.

Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Sprinkle the tops of the cookies lightly with the remaining sugar for added crunch and sweetness.

Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the cookies are crisp.

Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.