1 cup (4 ounces) chopped toasted pecans
1/2 cup (4 ounces) light brown sugar
1/4 cup (1/2 stick) butter, melted
1 tablespoon cinnamon
PREPARE the filling shortly before assembling the cookies: In a medium bowl, combine the pecans, brown sugar, butter and cinnamon, mixing until well-combined.
2 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup (4 ounces) powdered sugar, sifted
1 vanilla bean, scraped
Zest of 1/2 orange (optional)
3 tablespoons milk
FLOUR a cutting board or work surface. Turn the dough out on to the work surface and, using a rolling pin, roll out the dough to a 10- by 10-inch square.
SPREAD the filling gently but evenly over the dough.
GENTLY roll the dough into a tight log. Wrap the log in plastic wrap and refrigerate until well chilled, at least one hour, preferably overnight.
HEAT the oven to 350°.
Prepare the glaze:
WHISK together, in the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, the cream cheese and butter. Slowly beat in the powdered sugar, then the vanilla bean and orange zest (if using). Finally, whisk in the milk until the glaze is smooth and thick.
GREASE 2 (12-cup) muffin tins. Remove the dough log from the refrigerator and cut the log into half-inch-thick slices. Place each slice in a greased muffin cup.
BAKE the cookies until the tops are slightly browned, about 15 minutes, rotating halfway for even baking.
REMOVE the cookies and cool, still in the muffin tins, on a rack. Using a fork, generously drizzle the glaze over the baked cookies before serving.
Nutrition information: Per cookies: 311 calories, 3 grams protein, 41 grams carbohydrates, 1 gram fiber, 15 grams fat, 8 grams saturated fat, 54 milligrams cholesterol, 27 grams sugar, 119 milligrams sodium.