Preheat oven to 350 degrees.

On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely, finely chop.

In a large mixing bowl, with an electric mixer, cream together butter and shortening. Add 1 cup sugar and vanilla, continue to cream, about 1 minute more.

Mix together flour, soda and baking powder. Gradually add to cream mixture, just until dough comes together. Fold in nuts.

Chill dough 1/2 hour.

Shape into 1 inch balls, place 2 inches apart on a parchment lined or greased baking sheet. Gently flatten with the bottom of a glass. Sprinkle with sugar.

Bake for 10 to 12 minutes. Cool cookies on a wire rack. Decorate with a whole pecan if desired.