Chop your pecans. Melt the 2 tablespoons of butter in a microwave safe dish in your microwave or in a small saucepan on stove top. Evenly coat the pecans in the melted butter. Spread the butter-coated pecans onto a non-stick 9 x 13 inch cookie sheet in a single layer. Put the cookie sheet in the oven. Watch the pecans closely while they toast, tossing the pecans once or twice to allow for even toasting. Toast the pecans for 10 minutes. Take out of oven and let them cool.
In large mixing bowl, combine sugar, egg, butter, cream cheese, and milk. Stir until very creamy. Stir in salt and vanilla extract. Mix well. Gradually sift in flour and baking powder. Mix well and then stir in the toasted pecans. Drop batter by the heaping teaspoonful onto a greased cookie sheet about 1 inch apart. Bake at 350 degrees until edges of cookies are brown, about 12 to 14 minutes.