In a small bowl, combine the chopped pecans with the Woodford Reserve bourbon. Stir to coat the pecans evenly.

Cover and let the mixture sit at room temperature for at least 2 hours, or overnight, to allow the pecans to absorb the bourbon.

In a large mixing bowl, cream together the softened butter, powdered sugar, salt, and vanilla extract until smooth and well combined.

Stir in the bourbon-soaked pecans, mixing until the pecans are evenly distributed throughout the dough.

Roll the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

Freeze the balls for at least 2 hours, or until firm.

In a microwave-safe bowl, melt the semi-sweet chocolate and vegetable shortening (if using) in 30-second intervals, stirring between each, until smooth.

Using a fork or toothpick, dip each bourbon ball into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off.

Place the chocolate-covered bourbon balls back onto the parchment-lined baking sheet.

While the chocolate is still wet, garnish each bourbon ball with a pecan half or a sprinkle of chopped pecans, if desired.

Allow the chocolate coating to set completely at room temperature or speed up the process by placing the bourbon balls in the refrigerator for about 30 minutes.