I've updated her recipe only pertaining to the method for producing the cookies, not the ingredients. The original recipe clearly states the following, right at the top:
"THE SECRET OF PERFECTION IS THREEFOLD:
USE NO SHORTENING EXCEPT THE BEST BUTTER.
USE REALLY SHARP CHEDDAR CHEESE
AND TOP EACH BISCUIT WITH HALF OF A LARGE SALTED PECAN.
THE NUTMEAT SHOULD BE ALMOST AS LARGE AS THE BISCUIT."
I can't find salted pecans in the store anymore, but I think the unsalted kind work just as well. I sprinkle just a touch of coarse Kosher salt on the pecans after I press them into the dough. And since so many people have nut allergies, and a few simply don't like nuts, I only place a pecan on about half of my cookies. I also make the dough in my food processor. The dough is stiff and heavy, and I find the processor, fitted with a steel blade, is the easiest way to do it. I also use a mouli-grater for grating my cheese, but you could do that in your food processor as well.