1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons honey
1 teaspoon bourbon or orange juice
2 1/4 cups sifted all-purpose flour
3/4 cup chopped pecans (best if chopped by hand)
1/2 cup sifted confectioners' sugar, plus more for rolling
1/4 teaspoon salt
In an electric mixer fitted with the paddle attachment, cream butter and honey until fluffy. Add bourbon, and beat to combine. In a medium bowl, whisk together flour, pecans, confectioners' sugar, and salt. Add to the butter mixture, and beat to combine. Wrap in plastic wrap, and refrigerate for 3 hours.
Preheat oven to 350 degrees. Line baking sheets with Silpats (French nonstick baking mats) or parchment paper. Roll the dough, 2 teaspoons at a time, into balls. Place on prepared baking sheets, leaving 2 inches between them. Bake until brown around the edges, 12 to 13 minutes. Transfer to wire racks to cool completely. Roll in confectioners' sugar to coat.
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