Preheat oven to 350F (180C). In a large bowl, using a wooden spoon, beat butter with 1/2 cup (125 mL) sugar until light and fluffy. Place remaining 1/2 cup (125 mL) sugar in a shallow dish. Beat bourbon and vanilla into butter mixture. In another bowl, using a fork, stir flour with salt. Gradually beat into butter mixture just until combined. Then stir in pecans until evenly distributed.
Roll into 1-inch (2.5-cm) balls. Place on ungreased baking sheets, about 2 inches (5 cm) apart. Bake in centre of 350F (180C) oven until cookies appear set, from 8 to 10 minutes. Bottom of cookies should be a light golden colour. Watch carefully as cookies brown quickly. Rotate baking sheets if baking more than one sheet at a time. Remove cookies to a rack. While cookies are still warm, roll in sugar in dish. Cool cookies completely on a rack. Store in an airtight container in a cool place or refrigerate up to 1 week or freeze up to 3 months.
Nutrition (per serving)
Pecans and bourbon mixed into a buttery cookie make a sought-after addition to any holiday dessert tray.