In large bowl, cream together the shortening, sugar and salt with an electric mixer on medium speed
Add the eggs and beat well
While mixing, slowly add the flour, baking soda and water
Chop the pecans into very small bits using a food processor or blender on low speed. Be careful not to overchop; you don't want to make pecan dust. The pieces should be about the size of rice grains
Add the pecans to the dough and knead with your hands until the pecans are well blended into the mixture
Roll the dough into 1-inch balls and press flat with your hands onto ungreased baking sheets. The cookies should be about 2 inches in diameter and 1/2 inch thick
Bake for 25 to 30 minutes or until the edges of the cookies are golden brown
