In a large bowl, mix together dry ingredients (flour through salt) until well combined. In the bowl of a stand mixer with whisk attachment, cream butter, sugar, and honey until fluffy and light in color. Add egg, mixing and scraping until fully incorporated. Add flour mixture, mixing on low at first, then increase speed to medium until just combined. If dough is crumbly, slowly drizzle in a teaspoon of water at a time while mixing on medium speed until dough sticks together and holds its form.
Preheat oven to 325 F. Line baking sheets with parchment paper. With a large spoon, loosely form dough into 2-inch balls (if weighed, 34 grams each), space them 2 inches apart, and press a pecan into the center of each.
Bake 12 to 14 minutes until edges are a medium golden and set. (For a slightly toasty or crunchy cookie, let them brown all over, an extra 2 to 3 minutes.) Place cookie sheet on a trivet and let cookies cool 10 minutes before transferring. (If reusing cookie sheet, ensure it's fully cooled so the butter doesn't run out of the dough.) Store cookies in an airtight container for up to three days. Makes 30 (2½ dozen) cookies.
*Masa harina, or corn flour, is commonly found in the baking aisle with other flours. Two popular brands are MASECA and Bob's Red Mill.
Per cookie: 155 calories, 8 grams fat (4 grams saturated fat), 20 grams total carbohydrates, 22 milligrams cholesterol, 64 milligrams sodium, 1 gram fiber, 2 grams protein.
