Preheat oven to 350F.

Cream together the butter and granulated sugar.

Add extract and bourbon stirring to mix.

Stir in salt and flour to form a dough, then fold in pecan meal, mixing until smooth.

Chill dough 30 minutes.

When dough is chilled, roll 1 teaspoonful of dough into a ball, then roll out until it is finger length.

Gently curve dough into a crescent and place on parchment paper lined baking sheets about an inch apart.

Chill remaining dough.

Bake cookies for 15 minutes or until barely golden at the edges, then cool completely on the pans.

When completely cool, sprinkle or dredge cooking in sifted powdered sugar.