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.
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.
Stir pecan chips into batter.
Roll dough into walnut-sized balls. Place them about 1 ½ inches apart onto prepared cookie sheet.
Bake for about 15 minutes until the edges just begin to brown slightly. Bake only one cookie sheet at a time.
While the cookies are baking, get a bowl of powdered sugar ready for dipping.
Let cookies cool for just a couple of minutes. While still warm, roll the cookies in the powdered sugar. Place them on a platter (or just roll out a sheet of wax paper like I do) 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.