Sometimes these are called Mexican wedding cakes because they are similar in looks, but the main difference is honey in the recipe and real butter instead of margarine. Hope you like these delicate little cookies. They are delicious. See http://www.lizbushong.com for Red, Black and White Dessert table where these cookies were featured.
1 cup butter, not margarine -softened
1/3 cup honey
2 1/2 cups all purpose flour
2 cups finely chopped toasted pecans
1/2 teaspoon sea salt
1 cup confectioners sugar for garnish
In large mixing bowl, beat softened butter and honey at medium speed until creamy.
In medium mixing bowl, combine all dry ingredients except for confectioners sugar, add to creamed butter honey mixture.
Remove cookie batter from mixing bowl and place in plastic wrap. Wrap dough in the cling film and refrigerate for 30 minutes.
Preheat oven to 300. LIne baking sheets with parchment paper. Roll dough into 1 inch balls or the size desired. Bake for 25-30 minutes. Do not allow to turn brown. Let cool 5 minutes.
Roll cookies in confectioner's sugar coating completely. Allow to sit 5 minutes then roll again in confectioner's sugar.
Cookies will keep 5-7 days at room temperature in sealed container. Can be frozen.
After freezing and thawing, roll again in confectioners sugar.