1 cup unsalted butter, divided
1/4 cup heavy cream
2 tablespoons honey
1 package (6 ounces) semisweet chocolate chips
2 tablespoons bourbon
1 teaspoon vanilla
1/2 cup sifted confectioners sugar (same as powdered sugar)
2 1/4 cups all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups chopped pecans toasted and coarsely ground (cashews also work well)

INSTRUCTIONS:

In a heavy medium saucepan, combine 1/4 cup butter, heavy cream, and honey over
medium heat. Stirring frequently, heat mixture to a simmer. Add chocolate chips; stir
until smooth. Stir in bourbon and vanilla. In a large bowl, cream remaining 3/4 cup butter
and confectioners sugar. In a medium bowl, combine flour, nutmeg, and salt. Add dry
ingredients and chocolate mixture to creamed mixture. Stir until a soft dough is formed.
Cover dough and chill one hour.

Preheat oven to 375 degrees. Shape dough into 1-inch balls and roll in pecans
(cashews). Transfer to an ungreased baking sheet. Bake 6 to 8 minutes or until firm.
Transfer cookies to a wire rack to cool. Store in an airtight container. This recipe yields
about 6 dozen cookies. They are really good. Cold glass of milk is best with these.