Add the chopped pecans to a small bowl. Pour whiskey over pecans. Cover with plastic wrap and allow to soak for a minimum of overnight, or for best results, 3-5 of days.
Stir the pecans occasionally to make sure they all get a chance to soak up the bourbon. If the bourbon gets soaked up before you're ready to make these, I top them off with extra bourbon.
Line a baking sheet with waxed paper and set aside.
Add butter to a medium mixing bowl. Using a hand-held electric mixer, beat the butter until it is creamy. Gradually add in powdered sugar, beat until the mixture is dry and crumbly, like coarse sand. Stir in soaked pecans.
Form dough into 3/4 inch balls and set on the prepared baking sheet. Refrigerate overnight.
Add chocolate chips and vegetable shortening to a microwave safe bowl. Heat in microwave on high for 30 seconds. Remove from microwave and stir vigorously. Continue as needed, heating for 30-second intervals and stirring until melted.
Poke a toothpick a 1/4 inch into the top of each ball. Dip in melted chocolate and cover the ball completely, in chocolate, using a spoon as needed to cover the top with chocolate.
Return the chocolate covered ball to the tray so the chocolate can set. Remove toothpicks and dab a little melted chocolate on the top to cover the toothpick hole.
Sprinkle top with a few chopped pecans. Continue with the rest of the balls. Place in the fridge overnight to set completely.