Cookies:
2 cups flour
1 teaspoon ground Saigon cinnamon
1 cup (2 sticks) salted butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
1 cup toasted pecans, finely chopped
Kosher Salt

Caramel Icing:
2 tablespoons butter
1/4 cup brown sugar
1/4 cup heavy cream
1/4 teaspoon salt

Cookies:
Preheat oven to 350 degrees.

In a medium bowl, combine flour and cinnamon. Set aside.

In a large bowl, cream together the butter, brown sugar and granulated sugar. Beat in egg and vanilla. Stir in flour mixture and pecans.

Shape dough into 1-inch balls and place on an ungreased cookie sheet, about 2 inches apart. Flatten each cookie slightly with the bottom of a glass.

Bake 12-14 minutes, or until edges are golden brown. Remove from oven and let cookies cool on a wire rack.

Caramel Icing:
In a small saucepan, melt the butter over medium-low heat. Stirring constantly, add in the sugar and salt and cook until bubbly. Stir in the heavy cream and bring mixture to a boil. Continue cook mixture, stirring constantly, for 2 minutes. Using a spoon, drizzle icing over cookies. Top with a pinch of kosher salt.

Yields about 3 dozen cookies.

Pecan-Crumb Topping:
1/2 cup brown sugar, packed
1/2 cup flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup (1 stick) cold butter
1 1/2 cups pecans, chopped

Peach Cake:
2 cups flour
1/2 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 stick (1/2 cup) butter, softened
2/3 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon almond extract
8 ounces sour cream
3 cups 1-inch diced peaches

Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan.

Pecan-Crumb Topping:
Using a food processor or pastry blender, blend together the brown sugar, flour, cinnamon, nutmeg, butter and pecans until the mixture resembles coarse crumbs. Set aside.

Peach Cake:
In a medium bowl, sift together the flour, salt, cream of tartar and baking soda. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, sour cream, vanilla and almond extract. Stir in the flour mixture. Spread the batter evenly in the prepared baking pan. Arrange the peaches over the top of the batter. Sprinkle the pecan-crumb topping over the peaches.

Bake for 45-55 minutes, or until done in the center.

Yields about 24 servings.