In a large bowl combine 1/2cupsalted butter, 1cupfinely chopped toasted pecans, and 1/4cupclear or green creme de menthe. Mix with an electric mixer or a wooden spoon until evenly combined.

Gradually add 4cupspowdered sugar to the bowl, stirring until the mixture becomes a stiff, dough-like consistency and all the powdered sugar is incorporated.

Cover the bowl with plastic wrap and refrigerate for 1 hour to firm the mixture.

Line a baking sheet with wax paper or parchment paper.

Dust your hands with a little powdered sugar. Shape the chilled mixture into 1-inch balls (use your hands or a small scoop), placing each ball on the prepared baking sheet. Cover the tray with plastic wrap and refrigerate for 30 minutes.

Place 2cupssemi-sweet chocolate chips and 2teaspoonsshortening in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.

Using a fork or dipping tool, dip each chilled ball into the melted chocolate to coat, letting excess chocolate drip off, then return the coated truffle to the lined baking sheet.

Refrigerate the coated truffles until the chocolate is set.