Combine the chopped pecans and bourbon in a small bowl. Cover and let sit at room temperature for at least 1 hour or overnight.
Beat butter with electric mixer and gradually add powdered sugar. Once mixture has completely come together, add pecan-bourbon mixture and mix. If mixture is too soft, add a little more sugar.
Use a small ice cream scoop or a teaspoon measuring spoon to form balls that are slightly larger then 1-inch. Place them on a baking sheet lined with parchment paper or wax paper and refrigerate until firm, at least 1 hour.
Melt chocolate chips and shortening in a heavy-bottomed saucepan over low heat, stirring constantly. Once smooth, start dipping the balls into the chocolate mixture using a toothpick. Place back on baking sheet and top with a pecan to cover the hole from the toothpick.
Return bourbon balls to refrigerator to set the chocolate.
This recipe originally appeared on spicysouthernkitchen.com