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.

In a medium-sized mixing bowl, whisk together the flour, minced pecan pieces, powdered sugar, and dark brown sugar until well combined.

Grate the frozen butter into the flour mixture and then mix together but don’t over-mix.

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.

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.

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.