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In a large bowl, with a hand mixer, beat together the margarine and shortening until light and creamy. Beat in the powdered sugar-2/3 cup until smooth. Add the vanilla, salt, nondairy milk and half the flour and beat until ingredients are moistened. Add the remaining flour (and pecans). Beat on high speed for 3-5 minutes to form a soft and fluffy dough. If the dough appears crumbly, just continue to beat it until it's moist enough to stick together.
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For each cookie, scoop a generous tablespoon of dough and roll it into a ball. Place balls of dough 2-inch apart on lined baking sheets. Bake for 14-18 minutes, until the edges just begin to brown. Remove the cookies from the oven and let them cool on the cookie sheet for 8 minutes. While still warm move 2 or 3 cookies to the dish with powdered sugar. Carefully turn cookies several times to form a thick coating of powdered sugar. Very gently tap off excess sugar and place the cookies on wire racks to finish cooling. These cookies are best eaten the day they are baked, preferably within a few hours.
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