a) I've never been in any grocery that didn't have a large selection of bagged nuts.

b) If the store didn't have bagged and shelled raw pecans, I would switch the nuts to something the store did have.

c) If the store had no bagged raw nuts that were acceptable, I'd change recipes.

Even with a power sheller and paper-thin pecans, it's a tedious and labor-intensive process (which is why they're so expensive).

How'd the cookies taste?