Preheat oven to 350 degrees.
In large bowl, mix butter, sugar, and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1-2 Tbl. additional softened butter.)
Turn the dough mixture out onto a piece of plastic wrap and roll into a log, about 3" x 18". Chill for 15 minutes before cutting.
Divide dough into 12 equal parts. Roll each part into 1/4-inch thick circle. (If dough is sticky, chill about 15 minutes. I recommend chilling the 12 parts while working with each circle) Cut each circle into 6 wedges. Place wedges 1 inch apart on ungreased cookie sheet.
Bake 8-10 minutes or until set. Let set 2-3 minutes (not longer), then remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Meanwhile, in a 1 quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted.
Dip 2 straight edges of each cookie into melted caramel, then into chopped pecans. (The caramel will thicken. Have very hot water on hand to add up to 1 tsp. at a time, stirring to combine with caramel until softened.)
In small microwavable bowl, microwave chocolate chips and shortening uncovered on high 1-2 minutes, stirring each 30 seconds, until melted and thin enough to drizzle. If possible, pour melted chocolate into a squeeze bottle for easy drizzling.
Place a dot of melted chocolate on top of each cookie; place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.
Let chocolate and caramel set before transferring to serving plates or storing in air tight containers.