• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Add pecans and ½ cup sugar in the work bowl of a food processor and process until ground. Add remaining sugar, flour, and salt. Pulse 2-3 times to combine.
• Add butter and pulse until combined. The dough will resemble sand.
• Transfer dough onto a workspace and knead until the dough comes together. It will be very crumbly at first, but will come together.
• Place dough between two sheets of parchment paper and roll it out to ¼-in thick. Use a cookie cutter to cut desired shape (I used a tree shape).
• Transfer cut out cookies to prepared baking sheets, space about 1 inch apart. Bake 12-15 minutes. Remove the pans from oven and let cookies cool completely before decorating.

ROYAL ICING:

• In the bowl of a stand mixer, beat egg whites until frothy. Add confectioner's sugar and cream of tartar and mix on low speed until the sugar is incorporated. Turn the speed to high and beat until the mixture becomes thicker and forms glossy peaks, about 5 minutes. Transfer icing to a piping bag fitted with a round icing tip. Outline and flood the cookies. Decorate with sprinkles.
• Cookies will stay fresh in an air tight container at room temperature for up to 1 week, or in the freezer for up to 3 months.