Preheat oven to 350F degrees. Line two baking sheets with parchment paper.
In a medium bowl, using an electric mixer, combine shortening, powdered sugar and vanilla. Mix until smooth.
In a separate bowl, combine flour, baking soda and salt. Give it all a stir with a large fork or whisk.
Then gently begin adding the flour mixture to the shortening mixture. Add just a little at a time so the flour doesn't fly everywhere. Stir until combined. It will look crumbly.
Stir pecan chips into batter.
With clean hands, roll dough into walnut-sized balls. The heat from your hands will also help them come together. Place them about 1 1/2 inches apart onto prepared cookie sheet.
Bake in the center oven rack for about 15 minutes until the edges just begin to brown slightly. Bake only one cookie sheet at a time so they cook evenly.
While the cookies are baking, get a bowl of powdered sugar ready for dipping.
Let cookies cool just enough so you don't burn your hands. While still warm, roll the cookies in the powdered sugar. Place them on a platter or some parchment paper and let cookies finish cooling.
Once they are cool, roll cookies a second time into the powdered sugar. The second dipping ensures even and smooth coating. Then serve!
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) for substitutions or for the answers to the most common questions.
A spring loaded cookie scoop makes it much easier and faster to roll the dough balls.
These cookies can be frozen (see above on how to do that and storage recommendations.)