Separate out a slightly heaping ⅓ cup of the pecan pieces and mince them into small pieces with a sharp knife on a cutting board. Set the other pecan pieces aside for now.
⅔ cup pecan halves or pieces
In a medium-sized mixing bowl, whisk together the flour, minced pecan pieces, powdered sugar, and dark brown sugar until well combined.
1¼ cups all-purpose flour, ⅓ cup powdered sugar, ¼ cup dark brown sugar
Grate the frozen butter into the flour mixture and then mix together but don’t over-mix.
½ cup salted butter
Use a hand or stand mixer to beat in the half and half, 1 Tablespoon at a time, to the dough, just until the dough comes together without needing to be pressed.
3 tablespoons half and half
Once the dough is formed, turn it out onto a large sheet of plastic wrap and press it into a long, even log.
Wrap the dough well with the plastic wrap, pressing it into a firm log, and then place the dough in the freezer for at least 10 minutes.
When ready to bake your cookies, preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Remove your dough log from the freezer and use a sharp knife and cutting board to cut thick slices of the dough, at least ½ inch to 1 inch thick.
Place each disc on the prepared baking sheets, about 1 inch apart and from the edges until the cookie sheets are full.
Top the cookies with the remaining pecan halves or pieces and then bake for 12-15 minutes or until the edges are golden brown, rotating the cookies halfway through.
⅔ cup pecan halves or pieces
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before serving.
To Store: Store your cookies in an airtight container or resealable bag at room temperature for up to a week. You can also store them in the refrigerator for up to two weeks.
To Freeze: Store your cooled cookies in a freezer safe container in the freezer for up to three months.
You can use whole, shelled pecans instead of pieces, but they aren’t as pleasant on top. I recommend chopping them before using them for the topping. No matter what type of pecans you use, be sure to mince them well before putting them in the cookies.
For a different flavor, try rolling the dough log in different types of sugar or spices before freezing, slicing, and baking. Granulated sugar, cinnamon sugar, or cocoa powder will all taste delicious.
You can make the recipe into bars instead of cookies by pressing the dough into a greased and lined square pan and baking until golden brown.
Feel free to change the size of the cookie dough log and the size of the slice you cut to fit your preference. A thicker log will give you bigger cookies, but a longer log will provide you with more cookies. The number of cookies you end up with will also depend on the thickness of the cookies you cut from the log.