Instructions: In a large bowl with a wooden spoon or with an electric mixer, cream butter with sugars until fluffy. One at a time, with the mixer running, add orange zest, vanilla, liqueur, salt, baking soda and finally the egg. Slowly add the flour, then the pecans and milk chocolate. Cover the bowl and refrigerate until firm, 4 hours to overnight. Preheat oven to 350 degrees. Lightly grease 2 baking sheets. Using 2 to 3 tablespoons of batter for each cookie, shape into a rough ball. Place on the baking sheet, with at least 4 inches of space between the balls and away from corners of the pan. Bake in center of the oven, one pan at a time, 10 to 12 minutes. Cool on pan for 2 minutes, then transfer with a metal spatula to a layer of paper towels on a metal cooling rack. After a few minutes, slide from the paper towel onto the rack to cool completely.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.