Georgia O’Keeffe Pecan Butterballs

Georgia O’Keeffe’s Pecan Butterballs are the kind of cookie that brings a smile to any table. Buttery and rich with chopped pecans and a delicate sweetness from honey these cookies melt in your mouth coated in a snowy layer of powdered sugar. This recipe is a tribute to O’Keeffe’s appreciation for using only the best ingredients to let simple flavors shine and it is a favorite for holidays or whenever you want a touch of vintage charm.

I turned to this recipe one winter when I needed a little comfort in cookie form My kitchen smelled of toasted pecans and butter and now these always remind me of that calm delicious afternoon

Ingredients

• All purpose flour: for soft structure and holding the dough together Choose unbleached if you want a richer flavor
• Salt: brings out the nutty sweetness Use fine sea salt for even distribution
• Unsalted butter: for that creamy base High fat European butter enhances taste
• Honey: gives a floral sweet note and keeps cookies moist Use raw if possible
• Vanilla extract: adds aroma and warmth Look for pure vanilla for depth
• Pecans: finely chopped for that classic nutty crunch Use fresh pecans and chop right before using
• Powdered sugar: creates the signature snowball effect Sift for the lightest coating

Step-by-Step Instructions

Preheat and Prepare:

Preheat your oven to three hundred degrees Fahrenheit or one hundred fifty degrees Celsius and line a baking sheet with parchment paper or grease it softly This step is important for even baking and easy release

Mix Dry Ingredients:

Sift the flour and salt together in a medium bowl Sifting prevents any lumps so your dough is smooth

Cream Butter Honey and Vanilla:

In a large bowl beat the softened butter honey and vanilla together until smooth and creamy You want the mixture to be airy and pale which means the butter is well incorporated

Combine and Finish Dough:

Add the flour mixture to the creamed butter bit by bit stirring gently until just combined Over mixing can make tough cookies so stop as soon as no streaks remain

Fold in Pecans:

Stir in the chopped pecans evenly The dough will be thick but should hold together when pressed

Shape and Arrange:

Roll dough into one inch balls and space them about two inches apart on your prepared baking sheet The size and spacing help them bake evenly and keep their round shape

Bake:

Bake for forty to forty five minutes The edges should just barely turn golden This low slow bake gets you that perfect melt away texture

Sugar Coat:

Let cookies cool five minutes until warm but not hot Roll each gently in powdered sugar so it sticks well

Cool and Serve:

Let cookies cool completely and roll a second time if you like an extra thick snowy coating The double roll makes them look festive and gives a lovely soft sweetness

Save

Vanilla extract is maybe my favorite part of this recipe The rich scent hits you as you roll each ball and it always reminds me of baking holidays with my grandmother Filling the kitchen with that aroma is like turning back time every single year

Storage Tips

Store your pecan butterballs in an airtight container at room temperature and they will stay fresh for up to seven days If you want to keep them longer freeze them in a single layer then transfer to a freezer bag They are perfect to thaw out whenever unexpected company drops by

Ingredient Substitutions

You can easily swap the honey for maple syrup especially if you want a deeper earthier sweetness If you only have walnuts on hand they also work though the flavor will be a little more robust For a dairy free version use a good quality plant based butter

Serving Suggestions

Serve these cookies with tea or coffee for a cozy afternoon treat They also look beautiful on holiday cookie platters Pair them with tangy cranberry bars or classic chocolate cookies for variety

Cultural Context

This vintage butterball recipe echoes classic American holiday traditions The use of pecans nods to southern baking and the honey provides an old fashioned charm that was dear to Georgia O’Keeffe Simple carefully chosen ingredients are at the heart of her style in art and in food

Frequently Asked Questions About Recipes

→ What texture should I expect from these butterballs?

You’ll find them tender, crumbly, and lightly crisp on the outside with a melt-in-your-mouth softness inside.

→ Is there a substitute for honey in the dough?

Yes, maple syrup can be used instead of honey to provide a different, rich sweetness in the cookies.

→ Can I toast the pecans before adding them?

Absolutely! Toasting the pecans deepens their flavor and adds a nuttier aroma to the finished treats.

→ How should I store these cookies for freshness?

Store in an airtight container at room temperature to keep them fresh and tender for up to a week.

→ What’s the secret to the snowy sugar coating?

Roll the cookies once in powdered sugar while warm, let them cool, then roll again for an extra snowy finish.