In a large mixer bowl, combine the brown sugar, water, honey and egg. Beat on high speed of an electric mixer until mixed, about 10 seconds, scraping bowl well.
In a separate bowl, combine the flour, pecans, cinnamon, baking soda and allspice, mixing well. Add to wet ingredients and stir until mixed thoroughly.
Drop batter by teaspoonfuls onto a greased cookie sheet, about 1½ inches apart. Bake at 375 degrees until lightly browned on edges, about 12 minutes. Remove from pan immediately with a spatula and cool on a wire rack (the cookies will be quite soft until cooled). Store in an airtight container. (If you live in a humid climate, store uncovered.) These are best when allowed to sit a few hours.
Copyright © 1994 by Paul Prudhomme