Georgia O’Keeffe’s Pecan Butterballs
These delicate, melt-in-your-mouth pecan butterballs are inspired by a favorite recipe from renowned artist Georgia O’Keeffe. They’re buttery, nutty, and lightly sweet, perfect for holiday gatherings or as a delightful treat with tea.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/2 cup powdered sugar (plus more for dusting)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Prepare the Dough:
In a large mixing bowl, cream the butter and powdered sugar until light and fluffy. Stir in the vanilla extract. - Mix the Dry Ingredients:
In a separate bowl, combine the flour and salt. Gradually add the flour mixture to the butter mixture, mixing until well combined. - Add Pecans:
Gently fold in the chopped pecans until evenly distributed. - Shape the Cookies:
Roll the dough into small 1-inch balls and place them on an ungreased baking sheet, spaced slightly apart. - Bake:
Preheat the oven to 350°F (175°C). Bake the cookies for 12–15 minutes, or until the bottoms are lightly golden. - Cool and Dust:
Allow the cookies to cool for about 5 minutes on the baking sheet, then transfer them to a wire rack. While still warm, roll them in powdered sugar to coat. - Finish:
Once fully cooled, roll the cookies in powdered sugar again for a thicker coating.
Notes
- For a twist, try toasting the pecans before chopping for an extra nutty flavor.
- These cookies can be stored in an airtight container at room temperature for up to a week.
Find it online: https://recipe.newsvks.com/georgia-okeeffes-pecan-butterballs/