Step 1

Place the powdered sugar and softened butter into the bowl of an electric mixer and beat until smooth. Add the bourbon and mix. Add the pecan pieces and stir in by hand. Refrigerate until well chilled, at least 1 hour.

Step 2

When ready to finish the candies, arrange a metal bowl over a saucepan of simmering water (bowl should not touch the water) and melt the chocolate and shortening (see note).

Step 3

Prepare two baking sheets lined with parchment paper.

Step 4

Scoop small amounts of the bourbon mixture and roll between your palms to form 1-inch balls. Place the balls on the parchment and chill one pan while you dip the other. The balls need to be very cold when dipped, so if mixture softens, return to the refrigerator for a few minutes to chill again.

Step 5

Remove the bowl of chocolate from the stove. Dip each ball into the melted chocolate, drip off excess, and set on the parchment-lined pan. You may want to use a toothpick or small skewer to help with the dipping. While the chocolate is still warm, add a pecan half on top of each. Keep the finished balls cool and when chocolate has set, move each piece to a paper candy cup. Balls keep for up to 2 weeks stored in a tightly lidded container in the refrigerator until serving.