Instructions: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and honey until fluffy, about 3 minutes. Add confectioners sugar, flour, salt, bourbon, and pecans, and mix until thoroughly combined. Cover with plastic wrap, and transfer to the refrigerator to chill for 2 hours.

Heat oven to 350 degrees, and grease several baking sheets with butter. Using your hands, roll the dough, 1 tablespoon at a time, into balls; place balls on baking sheets.

Bake until balls are firm and lightly golden, 12 to 13 minutes. Transfer finished cookies to a wire rack to cool, then roll them in confectioners sugar to coat. Serve. Store in an airtight container at room temperature for up to a month.

This recipe yields 3 dozen.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.