These small cookies are also called wedding cookies, and they probably have a different name in every region in Mexico, like the rest of the pan dulce. The pecans are very extra; I like them with them but traditionally don’t have any, and you can skip them if you want. The key to the flavor here is to use freshly ground cinnamon. I get the cinnamon sticks (preferably Ceylon), the type of cinnamon used in Mexican cuisine; then I use my manual or electric coffee grinder to grind it, but not very fine.
