Prepare Almond Shortbread dough, substituting ground pecans for ground almonds and omitting almond extract. Pinch off pieces of dough in rounded teaspoonfuls. Roll into logs, dip into water and roll in chopped pecans to coat. Bake in 350 degree F oven for 12 to 14 minutes; cool on wire rack. Dip one end in melted semisweet chocolate. Makes 2-1/2 dozen logs.