In a large bowl, cream together the shortening, vegan butter, sugar, powdered sugar, and salt with an electric mixer on medium speed. Add the vegan milk, pecan flavoring, and vanilla and beat well. While mixing, slowly add the flour and baking soda. Chop the allergy free pretzels into very small bits using a food processor or blender on low speed. Be careful not to over chop; you don’t want to make pretzel dust. The pieces should be about the size of rice grains. Add the pretzels to the dough and knead with your hands until the chopped pretzels are well blended into the mixture. Roll the dough into 3 inch balls, or using a small cookie scoop, 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 25-30 minutes or until just the edges of the cookies are golden brown. Remove from oven and enjoy!