Instructions

1. Preheat oven to 350F.
2. Place the pecan in a food processor and process in short bursts until it’s finely ground (just be careful not to turn it into pecan butter by processing too much). Add the remaining ingredients and continuing pulsing until everything comes together.
3. Dust counter with powdered sugar, turn out cookie dough, and knead for about 2 minutes or until smooth. Additional powdered sugar may be needed if it’s too sticky and not coming together. (I almost always work in an additional 1/2 cup of powdered sugar or so.)
4. Pinch off small pieces (about the size of a whole pecan in the shell) and roll them into balls. Place dough balls onto lined baking pans (or pans that have been sprayed with non-stick cookie spray). Gently flatten each cookie slightly.
5. Bake for 10-12 minutes. Let cool on baking sheet for a few minutes before transferring to a cooling rack.
6. Once the cookies have cooled, use the tip of a sharp knife to gently separate the cookies in the middle. Add a dollop or squirt of your favorite sweetened whipped cream to the bottom of the cookie and replace the top of the gently (don't squish out all the whipped cream).