Cream 1/4 cup shortening, 1/4 cup butter, 1/4 cup brown sugar until light and fluffy. Then, add 1 large egg (yolk only, save the white for later) and 1/2 teaspoon vanilla extract and mix until smooth. Finally, add 1 cup all-purpose flour and 1/4 teaspoon salt. Combine well.
Roll dough into balls. Using a small ice cream dipper will aid in uniformity.
Beat egg white slightly with a fork. Dip balls in egg white, then roll in 3/4 cup pecans
Place balls on an ungreased baking sheet, (I use a silicone baking mat) about 1 inch apart.
Place in your preheated oven for 3 minutes.
Remove cookies from the oven and use a small cork or your finger to gently press an indentation into the center of each cookie. Bake for an additional 10-12 minutes or until the cookies are set. Remove from the oven and immediately use a cork or your finger to repress the indentation into the middle of the cookies.
Make the icing while the cookies bake. Combine 1/2 tablespoon butter, 1 cup powdered sugar, and 1-2 tablespoons milk. Add color using the process described in the post above the recipe. Or leave the icing uncolored. Or stir in food coloring to make a uniform color. It's your preference. Many people do jelly--but not at my house.